USEFULNESS OF STOMACHER IN A MICROBIOLOGICAL REGULATORY LABORATORY

被引：18

作者：

ANDREWS, WH

WILSON, CR

POELMA, PL

ROMERO, A

RUDE, RA

DURAN, AP

MCCLURE, FD

GENTILE, DE

机构：

[1] US FDA, DIV MATH, WASHINGTON, DC 20204 USA

[2] MINNEAPOLIS CTR MICROBIOL INVEST, MINNEAPOLIS, MN 55401 USA

来源：

关键词：

D O I：

10.1128/AEM.35.1.89-93.1978

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：89 / 93

页数：5

共 11 条

[1] [Anonymous], 1976, COMPENDIUM METHODS M
[2] [Anonymous], 1975, OFFICIAL METHODS ANA
[3] BAIRD RM, 1974, PHARM J, V213, P153
[4] Baumgart J., 1973, Fleischwirtschaft, V53, P1600
[5] KIHLBERG C, 1974, SARTRYCK SVENSK VETE, V5, P150
[6] APPLICATION OF STOMACHER FOR RAPID HOMOGENIZATION OF SPUTUM AND SERIAL STREAK DILUTION METHOD FOR QUANTITATIVE CULTURE
MITCHELL, NJ
HARVEY, AR
[J]. JOURNAL OF CLINICAL PATHOLOGY, 1975, 28 (05) : 421 - 423
[7] EVALUATION OF STOMACHER FOR PREPARATION OF FOOD HOMOGENATES
SCHIEMANN, DA
[J]. JOURNAL OF FOOD PROTECTION, 1977, 40 (07) : 445 - 448
[8] Co-Fe-Ti (cobalt-iron-titanium)
Raghavan, V
[J]. JOURNAL OF PHASE EQUILIBRIA, 2003, 24 (02): : 175 - 176
[9] RECOVERY OF CLOSTRIDIUM-PERFRINGENS, STAPHYLOCOCCUS-AUREUS AND MOLDS FROM FOODS BY STOMACHER - EFFECT OF FAT-CONTENT, SURFACTANT CONCENTRATION, AND BLENDING TIME
SHARPE, AN
HARSHMAN, GC
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1976, 9 (01): : 30 - 34
[10] Tuttlebee J. W., 1975, Journal of Food Technology, V10, P113