Microbiology of food products. Raw materials coming into the composition of canned foods. Enumeration of the heat-resisting spores of Bacillus and Clostridium thermophilus. Most probable number technique [experimental standard]

Microbiology of food products. Raw materials coming into the composition of canned foods. Enumeration of the heat-resisting spores of Bacillus and Clostridium thermophilus. Most probable number technique [experimental standard]

1989

AGROVOC Keywords

aliment pour animaux alimentos analyse microbiologique bacillus canned products cell counting clostridium control de calidad esporas feeds foods france francia methode methods microbiological analysis normas norme piensos productos enlatados produit alimentaire produit en conserve spore spores standards thermophilic microorganisms

Bibliographic information

Publisher

AFNOR

Pagination

10 p.

Other Subjects

Conteo de celulas; Quality controls; Controle de qualite; Metodos; Microorganisme thermophile; Numeration cellulaire; Analisis microbiologico; Microorganismos termofilos

Language

French

Corporate Author

Association Francaise de Normalisation, Puteaux (France)

In AGRIS since: 1993-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Institut national de la recherche agronomique

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

Microbiology of food products. Raw materials coming into the composition of canned foods. Enumeration of the heat-resisting spores of Bacillus and Clostridium thermophilus. Most probable number technique [experimental standard]

1989

AGROVOC Keywords

Bibliographic information