Zobrazeno 1 - 10
of 73
pro vyhledávání: '"microbial growth kinetics"'
The benefits of flushing for mitigating Legionella spp. in non-chlorinated building plumbing systems
Publikováno v:
Frontiers in Water, Vol 5 (2023)
Flushing is a common corrective action recommended by Legionella management guidelines to remove stagnant water and replenish disinfectant. Due to water age and different local regulations, buildings may receive water with low or no residual disinfec
Externí odkaz:
https://doaj.org/article/4ceab6fccc644b1aa35b9d5e2202c77a
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 4, Pp 43-47 (2020)
In today's society，the importance of shelf life is indisputable in all aspects of food industry including manufacture，processing，storage，distribution，sale and consumption.However，there is no general method to predict the shelf life of dif
Externí odkaz:
https://doaj.org/article/d926bdd592c34e4bbbb67cd9c25bf630
Publikováno v:
Journal of the Royal Statistical Society. Series B (Statistical Methodology), 2003 Jan 01. 65(3), 725-742.
Externí odkaz:
https://www.jstor.org/stable/3647548
Autor:
I. V. Evdokimov
Publikováno v:
Russian Journal of Ecosystem Ecology, Vol 3, Iss 3 (2018)
In this review we describe and compare the most common modern methods and approaches for measuring microbial biomass in soil. These methods do not require professional training in microscopy, work with pure cultures of microorganisms and other spec
Externí odkaz:
https://doaj.org/article/70831ddb247a426fa4352cfb042f164b
Akademický článek
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Akademický článek
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Autor:
David A Lipson
Publikováno v:
Frontiers in Microbiology, Vol 6 (2015)
Externí odkaz:
https://doaj.org/article/6ff93330d6d246db856aac5a5544e91f
Publikováno v:
Water Environment Research, 2002 May 01. 74(3), 272-279.
Externí odkaz:
https://www.jstor.org/stable/25045605
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 3, Pp 191-201 (2003)
A mathematical model is developed for converting between the two measurement bases commonly used in the construction of growth profiles in solid-state fermentation, namely absolute mass ratio m(dry biomass)/m(initial dry matter) and relative mass rat
Externí odkaz:
https://doaj.org/article/6cf47f67ee354d33ba0728e3bd61cdd2
Publikováno v:
Food Technology and Biotechnology, Vol 41, Iss 4, Pp 191-201 (2003)
A mathematical model is developed for converting between the two measurement bases commonly used in the construction of growth profiles in solid-state fermentation, namely absolute mass ratio m(dry biomass)/m(initial dry matter) and relative mass rat
Externí odkaz:
https://doaj.org/article/6f59b4378a6c43069b783659ffcd3d7a