The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 375
... reduction test , Thornton and Hastings 193 could not agree because the rate of diffusion of oxygen into milk is quite slow and would not influence reduction time . They did agree , however , with Barthel 194 that disappearance of ...
... reduction test , Thornton and Hastings 193 could not agree because the rate of diffusion of oxygen into milk is quite slow and would not influence reduction time . They did agree , however , with Barthel 194 that disappearance of ...
Side 380
... reduction test at 15.5 ° C . Few investigators on this continent have studied the methylene blue reduction test as thoroughly as Thornton and his colleagues . He has used it in the field to determine reasons for non - compliance with ...
... reduction test at 15.5 ° C . Few investigators on this continent have studied the methylene blue reduction test as thoroughly as Thornton and his colleagues . He has used it in the field to determine reasons for non - compliance with ...
Side 386
... reduction times by the modified technic of Wilson show wide differences in standard reduction times . These appear to be associated with differences in the degree and rate of creaming . Reduction time is prolonged by approximately 20 ...
... reduction times by the modified technic of Wilson show wide differences in standard reduction times . These appear to be associated with differences in the degree and rate of creaming . Reduction time is prolonged by approximately 20 ...
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