The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
Inni boken
Resultat 1-3 av 73
Side 359
... necessary to count at least 20 fields widely distributed over the film in order to get a fair average . For this a mechanical stage was recommended . Further experience leads to the conclusion that , ordinarily at least , it is only ...
... necessary to count at least 20 fields widely distributed over the film in order to get a fair average . For this a mechanical stage was recommended . Further experience leads to the conclusion that , ordinarily at least , it is only ...
Side 688
... necessary to have a mechanic make an accessory drop - in ocular diaphragm with the aperture accurately cut to necessary size . The diameter of area of field of view can be determined by use of a stage micrometer , or by employing the ...
... necessary to have a mechanic make an accessory drop - in ocular diaphragm with the aperture accurately cut to necessary size . The diameter of area of field of view can be determined by use of a stage micrometer , or by employing the ...
Side 1100
... necessary . Since the purine and pyrimidine bases are not readily soluble in water , it has been found convenient to dissolve them in the casein hydrolyzate . After the addition of riboflavin to the medium , exposure to light should be ...
... necessary . Since the purine and pyrimidine bases are not readily soluble in water , it has been found convenient to dissolve them in the casein hydrolyzate . After the addition of riboflavin to the medium , exposure to light should be ...
Innhold
FOOD PRESERVATION | 1 |
THE BACTERIA | 59 |
YEASTS AND MOLDS | 110 |
Opphavsrett | |
24 andre deler vises ikke
Vanlige uttrykk og setninger
30 minutes Aerobacter Aerobacter aerogenes agar agar plate alcohol Amer amount anaerobic Assoc Bacillus Bact bacteria in milk bacterial count bacteriological Bacterium Bakt believed bottle bread Bull butter cause cells cent Centbl cheese Chem Clostridium Clostridium botulinum coliform bacteria colonies color concentration containing Dairy Sci destroyed determine dilution Eberthella typhosa Escherichia coli examined Expt fermentation flavor flora foods fruits gram growth Health heat ice cream incubation indicated Infect inoculated intestinal investigators isolated juice laboratory lactic acid Lactobacillus acidophilus Lactobacillus bulgaricus lactose large numbers medium method methylene blue microorganisms microscope mold Mycobacterium tuberculosis number of bacteria observed organisms pasteurized milk pathogenic pipette plate count presence procedure raw milk reported Rept salt samples showed slide sodium solution species spoilage sporeforming spores standard sterile strains streptococci Streptococcus lactis studied sucrose sugar temperature thermophilic tion tomato tubes types yeast