The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 43
... surface of the meat would prevent full success from use of the method . Only surface effects would be obtained since the ultraviolet light cannot penetrate to any extent . While bacteria are destroyed fat may be made rancid from its ...
... surface of the meat would prevent full success from use of the method . Only surface effects would be obtained since the ultraviolet light cannot penetrate to any extent . While bacteria are destroyed fat may be made rancid from its ...
Side 487
... Surfaces . This method was developed for studying the microbial condition of the surface of churns . The method should also be useful for studying other surfaces . a . After melting and cooling to approximately 43 ° C . , the special ...
... Surfaces . This method was developed for studying the microbial condition of the surface of churns . The method should also be useful for studying other surfaces . a . After melting and cooling to approximately 43 ° C . , the special ...
Side 573
... surface tension of which had been reduced to less than 40 dynes , but Lactobacillus acidophilus showed good growth in the same medium when the surface tension was depressed to 36 dynes . They then suggested that this was a plausible ex ...
... surface tension of which had been reduced to less than 40 dynes , but Lactobacillus acidophilus showed good growth in the same medium when the surface tension was depressed to 36 dynes . They then suggested that this was a plausible ex ...
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