Laboratory Manual and Work Book in Microbiology of Foods

Laboratory Manual and Work Book in Microbiology of Foods

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Bacteria. Yeasts. Molds. Sanitation. Milk. Milk pasteurization. Butter. Cheese. Ice cream. Miscellaneous dairy products. Eggs. Sugar and starch. Flour and bread. Meats. Sea foods. Canned foods. Tomato products. Frozen foods. Dried foods. Nut meats. Fruit juices. Spices, flavorings and condiments.Sterilize in an autoclave at from 15 to 20 pounds pressure (121.5Ad to 126.5Ad C.) for from 20 to 30 minutes. Inactivating Fluid C Ammonium ... Sterilize in a hot air oven at 170Ad C. for 2 hours or by any other suitable method. SUGGESTEDanbsp;...


Title:Laboratory Manual and Work Book in Microbiology of Foods
Author:
Publisher: - 1950
ISBN-13:

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