The enumeration of proteolytic bacteria in foods

article

Mossel, D.A.A.

Bruin, A.S. de
For the enumeration of proteolytic bacteria in foods, regularly or sometimes obtained by microbial fermentation, a surface plating technique, using Frazier's gelatin/agar, incubated for two days at 31±1°C. and thereupon developed with sublimate solution, appeared useful. © 1957 Swets & Zeitlinger
Topics




Cottage cheeseTotal plate countCorrosive sublimateProteolytic bacteriumMilk food
TNO Identifier
34519
Repository link
https://resolver.tno.nl/uuid:9b8108f4-feea-4a3f-bb55-923ee1fbc751
Source
Antonie van Leeuwenhoek, 23(1), pp. 218-224.
Publisher
Kluwer Academic Publishers
Pages
218-224
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