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addition b. c. salami bacteria cell suspension cervelat sausages chuck steak CM CM coxsackievirus days at 4°C dilution distilled water drying EC-6 in Cervelat emulsion enteroviruses fermentation period fermented sausages fetal calf serum five bags five minutes Formulation freezing fungizone GIBCO cat ground beef heat treatment high titers I I I I I I inactivation inoculated kneaded lactic acid Lactobacillus plantarum levels of nitrite ml of Medium moisture monolayer Nitrosamines number of cells o o o o xxxx OOOO OOOO OOOO Persistence of EC-6 Persistence of Po-l phosphate buffered saline plate counts Po-l in Ground poliovirus and echovirus prior Processing Conditions reagent refrigerator Roux bottles Salami of Varying samples semidry sausage Sodium erythorbate sodium nitrite SPgA starter culture storage sulfanilic acid tissue culture titrated trypsin-EDTA trypsinized Varying Nitrite Levels virus suspension virus titers viruses in food volumetric flask xxxx xxxx xxxx