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Psychrotrophic vs. total bacterial counts in bulk milk samples
milk total bacterial counts psychrotrophic bacteria count relative index correlation coefficient
2015/1/26
The objective of the study was to determine psychrotrophic bacteria counts (PBC) and total bacterial counts (TBC) in bulk milk samples collected during a longer period (1999 to 2000). Two sets of samp...
The Effect of Plant Growth Promoting Rhizobacteria on Barley Seedling Growth, Nutrient Uptake, Some Soil Properties, and Bacterial Counts
Plant growth-promoting bacteria IAA nitrogen fixation phosphate solubilisation barley
2009/1/9
This study was conducted with barley in greenhouse conditions in order to investigate seed inoculation with 5 different N2-fixing (Bacillus licheniformis RC02, Rhodobacter capsulatus RC04, Paenibacill...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Bacterial Counts Sensory Evaluation
2008/11/27
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Starch Gelatinization Total Bacterial Counts
2016/5/31
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing
sardine Etrumeus micropus fermented sardine with rice-bran
2010/11/22
FSR, “Iwashinukazuke,” is a fermented fish product which takes over 6 months for ripening. The warmed brewing method is able to shorten the ripening period to 100 days. This study aims at obtaining fu...