EFFECT OF A REPAIR STEP ON THE RECOVERY OF COLIFORMS FROM FROZEN BLANCHED VEGETABLES

Autor:	D. F. Splittstoesser, M. Wilkison
Rok vydání:	1981
Předmět:	food.ingredient Chromatography food and beverages equipment and supplies Trypticase soy chemistry.chemical_compound food chemistry bacteria Agar Food science Sulfate Safety Risk Reliability and Quality Incubation Food Science
Zdroj:	Journal of Food Quality. 4:107-111
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.1981.tb00719.x
Popis:	The incubation of vegetable homogenates in water or trypticase soy broth for 1 h at 30°C resulted in a 5 to 10-fold increase in the recovery of coliforms when subsequently cultured in lauryl sulfate tryptose broth or on violet red bile agar.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b67d6b486f440c5c96c64ed08ed01547 https://doi.org/10.1111/j.1745-4557.1981.tb00719.x Zobrazit plný text záznamu