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Aeromonas spp.: ecology and significance in food and water hygiene
1989
Knoechel, S.
Kinetics of water in solid food stuffs under soaking conditions
1989
Mohr, K.-H.
Kinetics of demulsification of food protein-stabilized oil-in-water emulsions.
1989
Elizalde B.E. | Pilosof A.M.R. | Dimier L. | Bartholomai G.B.
Optimal pyruvate concentration for the recovery of coliforms from food and water 全文
1989
Lee, R.M. | Hartman, P.A.
Recoveries of coliforms in water and food samples were increased by adding sodium pyruvate to the Tryptic Soy Agar (TSA) base layer, and Violet Red Bile (VRBA) overlay, of the Modified VRBA procedure described in Standard Methods for the Examination of Dairy Products. Six pyruvate levels (0, 0.005, 0.01, 0.05, 0.1, and 1.0%) were tested. Counts were significantly lower (P≤0.05) on media containing 0% and 1.0% pyruvate than on the other media. Although 0.05% yielded the highest counts overall, there were no significant differences (P≤0.05) among 0.005, 0.01, 0.05, and 0.1% pyruvate. Analysis by using a general linear model procedure revealed that 0.02% pyruvate was the statistically predicted optimal level to use in the Modified VRBA procedure.
显示更多 [+] 显示较少 [-]Using a domestic microwave oven for the measurement of water in food
1989
Hudson, G.J.
A domestic microwave oven was used to measure the water content, a useful index of protein and energy content, of more than 8000 samples of cooked food in three villages in The Gambia, West Africa. The microwave oven offers several advantages over conventional freeze-dryers; it is inexpensive, small and maintenance-free. Values for water content are obtained within a few minutes, in contrast to the many hours required for freeze-drying.
显示更多 [+] 显示较少 [-]Incubation temperature and the isolation of Campylobacter jejuni from, food, milk or water.
1989
Humphrey T.J. | Muscat I.
Rat control in a food storeroom with coumatetralyl-Na (Drinking water poison). Communication
1989
Negrin, O. | Borroto, R. | Sosa, M.A. (Instituto de Investigaciones de Sanidad Vegetal, La Habana (Cuba). Estacion Experimental)
Effect of some food supplements [water hyacinth; water lettuce; mungbean pericarp; banana pseudostems and kapok waste] on straw mushroom yield
1989
Phayu Kaewkoon
Water hyacinth, water lettuce, mungbean pericarp, banana pseudostems and kapok waste (control) were used as food supplement to straw mushroom culture. The yields of all treatments were not significantly different from the control, which ranged from 327.50-419.75 grams fresh weight per bed. Number of fruiting bodies per bed ranged from 56.00-73.75. Average fresh weight of fruiting bodies was 5.84-8.30 grams and size of fruiting body was 24.8-27.1x21.4-25.1 mm.
显示更多 [+] 显示较少 [-]Review of the soil and water conservation provisions of the Food Security Act of 1985
1989
Population, food and the utilization of land and water resources of Ningxia Hui Autonomous Region
1989
Su Renqion | Ni Jianhua (Academia Sinica, Beijing (China). Commission for Integrated Survey of Natural Resources)
