An Examination of the Value of Adding Peptone to Diluents Used in the Bacteriological Testing of Bacon Curing Brines
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.1963.tb04800.x/fullpdf
Reference14 articles.
1. On certain factors influencing the survival of bacteria in water and in saline solutions;Ballantyne;J. Bact.,1930
2. The selection of a dilution water for bacteriological examinations;Butterfield;J. Bact.,1932
3. The drop technique for colony counts in microbiology;Davis;Lab. Pract.,1959
4. Canadian Wiltshire bacon. V. Quantitative bacteriological studies on curing pickles;Gibbons;Canad. J. Res. D,1940
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2. Bacteriological Changes Occurring During the Culture of Algae in the Liquid Phase of Animal Slurry;Journal of Applied Bacteriology;1977-02
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5. INFLUENCE OF CONDITIONS OF REHYDRATION ON THE ENUMERATION OF BACTERIA FROM FREEZE-DEHYDRATED MODEL FOOD SYSTEMS1;Journal of Milk and Food Technology;1969-10-01
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