Search Results - "yeast"
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- Food
- Microbiology 2
- SCIENCE / Life Sciences / Biology 2
- SCIENCE / Life Sciences / Biology / Microbiology 2
- SCIENCE / Life Sciences / Microbiology 2
- TECHNOLOGY / Food Science 2
- Genetically modified foods 1
- Quality 1
- SCIENCE / Life Sciences / Biology / Molecular Biology 1
- Standards 1
- Technique 1
- Water 1
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1
Microbiological examination methods of food and water : a laboratory manual /
Published 2018Table of Contents: “…Sampling, transport and storage of samples for analysis -- Preparation of samples for analysis -- Basic plate count techniques for enumeration of microorganisms -- Basic techniques for microbial enumeration by the most probable number method (MPN) -- Basic techniques for the detection of the presence/absence of microorganisms -- Aerobic plate count -- Yeasts and molds -- Enterobacteriaceae -- Total and thermotolerant Coliforms and Escherichia coli -- Staphylococcus aureus -- Bacillus cereus -- Clostridium perfringens -- Enterococci -- Lactic acid bacteria -- Campylobacter -- Cronobacter -- Pseudomonas -- Listeria monocytogenes -- Salmonella -- Vibrio cholerae and Vibrio parahaemolyticus -- Yersinia enterocolitica -- Bacterial spore count -- Commercial sterility -- Guidelines on preparation of culture media.…”
Taylor & Francis
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Electronic eBook -
2
Food molecular microbiology /
Published 2019Table of Contents: “…8: The Structural and Functional Analysis of Escherichia coli Genome9: Stress Responses of LAB; 10: Stress Response in Yeasts Used for Food Production; 11: Genomic Insights into Gram-Negative Food Spoilers; 12: Applications of Nanotechnology in Food and Agriculture; Index…”
Taylor & Francis
OCLC metadata license agreement
Electronic eBook -
3
Genetic modification and food quality : a down to earth analysis /
Published 2015Table of Contents: “…Machine generated contents note: CHAPTER 1: Introduction References CHAPTER 2: International regulations North America USA Canada Europe Russia Australasia Australia/New Zealand China India Japan Republic of Korea Mexico Africa South Africa South America Argentina Brazil Chile Food labelling Australia/New Zealand Canada Europe Japan Russia USA References CHAPTER 3: Microorganisms Bacteria Biochemicals, additives Milk Products, probiotics Fungi Yeasts Baking Brewing (beer-making) Wine-making Cheese-making Summary References CHAPTER 4: Cereals Maize (Zea mays L.) …”
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Electronic eBook