The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 1051
... prepared in 0.05 M phosphate buffer ( pH 6.8 to 7.0 ) . One is diluted to a concentration of 50 g . per ml . from which a second is prepared containing 0.5 g . per ml . The former is used to replenish the latter , which in turn is used ...
... prepared in 0.05 M phosphate buffer ( pH 6.8 to 7.0 ) . One is diluted to a concentration of 50 g . per ml . from which a second is prepared containing 0.5 g . per ml . The former is used to replenish the latter , which in turn is used ...
Side 1102
... prepared according to accepted formulas . In the United States , the American Public Health Association has published Standard Methods of Water Analysis and Stand- ard Methods for the Examination of Dairy Products , in both of which ...
... prepared according to accepted formulas . In the United States , the American Public Health Association has published Standard Methods of Water Analysis and Stand- ard Methods for the Examination of Dairy Products , in both of which ...
Side 1163
... prepared for culturing delicate organ- isms which grew scantily on the usual media . The meningococcus is a good example of such a bacterium . Eberson prepared this medium as follows : Thoroughly macerate 10 grams of baker's or brewer's ...
... prepared for culturing delicate organ- isms which grew scantily on the usual media . The meningococcus is a good example of such a bacterium . Eberson prepared this medium as follows : Thoroughly macerate 10 grams of baker's or brewer's ...
Innhold
FOOD PRESERVATION | 1 |
THE BACTERIA | 59 |
YEASTS AND MOLDS | 110 |
Opphavsrett | |
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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