Bacteria. Yeasts. Molds. Sanitation. Milk. Milk pasteurization. Butter. Cheese. Ice cream. Miscellaneous dairy products. Eggs. Sugar and starch. Flour and bread. Meats. Sea foods. Canned foods. Tomato products. Frozen foods. Dried foods. Nut meats. Fruit juices. Spices, flavorings and condiments.An ordinary Chapman water pump attached to the water faucet will usually answer the purpose. The jar of food, vacuum in which is to be determined, with clamps removed is immersed in an open glass container with enough water to cover theanbsp;...
|Title||:||Laboratory Manual and Work Book in Microbiology of Foods|