The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 438
... reported by North et al.10 Their experiments were carried out in a factory which had been converted into a machine shop . Since it was impossible to obtain a sufficient amount of cultivated tubercle bacilli , the investigators had to ...
... reported by North et al.10 Their experiments were carried out in a factory which had been converted into a machine shop . Since it was impossible to obtain a sufficient amount of cultivated tubercle bacilli , the investigators had to ...
Side 698
... reported counts which varied from 310,000 to 5,200,000 bacteria per gram . Results of a comprehensive investigation on this subject have been recently reported by Amos and Kent - Jones 39a These authors studied at some length , the ...
... reported counts which varied from 310,000 to 5,200,000 bacteria per gram . Results of a comprehensive investigation on this subject have been recently reported by Amos and Kent - Jones 39a These authors studied at some length , the ...
Side 1103
... reported that unless shredded agar is kept in a tight container , it may contain 38 per cent of water by weight . Unless agar is kept dry , allowance must be made for water absorption . 4 Since colony structure and shape depend so much ...
... reported that unless shredded agar is kept in a tight container , it may contain 38 per cent of water by weight . Unless agar is kept dry , allowance must be made for water absorption . 4 Since colony structure and shape depend so much ...
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