论文信息 - Moisture Loss from Agar Plates During Incubation 1.

Moisture Loss from Agar Plates During Incubation 1.

Composition of media, quantity of medium in petri plates, incubator relative humidity, placement of plates on upper or lower shelf and time in the incubator were important variables in evaporative losses of weight of agar in Petri plates during incubation. However, the most important variable was temperature.

R. Marshall | R. N. Alexander

[1] B. Swaminathan,et al. Mayonnaise, Sandwiches and Salmonella. , 1981, Journal of food protection.

[2] R. Deibel,et al. Rapid qualitative method for detecting staphylococcal nuclease in foods , 1978, Applied and environmental microbiology.

[3] R. B. Smittle. Microbiology of Mayonnaise and Salad Dressing: A Review. , 1977, Journal of food protection.

[4] S. Tatini,et al. Screening for staphylococcal enterotoxins in food , 1976 .

[5] P. Hoeprich,et al. Metachromatic agar-diffusion methods for detecting staphylococcal nuclease activity. , 1971, Applied microbiology.

[6] F. Fabian,et al. Viability of food-poisoning Staphylococci and Salmonellae in salad dressing and mayonnaise. , 1950, Food research.

[7] L. A. Black,et al. Standard methods for the examination of dairy products. , 1948, American journal of public health and the nation's health.