The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 381
... tion used should be measured very carefully , as an error of .5 ml . caused a variation in time of reduction of from 30 to 47 minutes . Ellenberger and Moody 241 reported that certain refinements in technic were not as necessary as in ...
... tion used should be measured very carefully , as an error of .5 ml . caused a variation in time of reduction of from 30 to 47 minutes . Ellenberger and Moody 241 reported that certain refinements in technic were not as necessary as in ...
Side 618
... tion of stools , As far as normal feces is concerned , Jordan 130 found that the number of bacteria increases during the first few days of storage . He further observed a decline in numbers after two weeks , although this decline was ...
... tion of stools , As far as normal feces is concerned , Jordan 130 found that the number of bacteria increases during the first few days of storage . He further observed a decline in numbers after two weeks , although this decline was ...
Side 916
... tion , using eggs of known history . They experimented to determine the presence of pepsin , trypsin , lipase , catalase , and reductase . Lipase con- tent increases from a little in a fresh egg to a large amount in a stale egg . The ...
... tion , using eggs of known history . They experimented to determine the presence of pepsin , trypsin , lipase , catalase , and reductase . Lipase con- tent increases from a little in a fresh egg to a large amount in a stale egg . The ...
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