Recovery of Clostridium perfringens, Staphylococcus aureus and Molds From Foods By The Stomacher: Effect of Fat Content, Surfactant Concentration, and Blending Time
- 1 January 1976
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 9 (1) , 30-34
- https://doi.org/10.1016/s0315-5463(76)73589-2
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Enumeration of Food-Borne Clostridium perfringens in Egg Yolk-Free Tryptose-Sulfite-Cycloserine AgarApplied Microbiology, 1974
- Enumeration of Fecal Clostridium perfringens Spores in Egg Yolk-Free Tryptose-Sulfite-Cycloserine AgarApplied Microbiology, 1974
- Comparison of Poured and Surface Inoculated Plates of Baird-Parker's Medium for EnumeratingStaphylococcus aureusin FoodsJournal of Applied Bacteriology, 1972
- Stomaching: a New Concept in Bacteriological Sample PreparationApplied Microbiology, 1972
- FUNGI IN FOODSJournal of Milk and Food Technology, 1971