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Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater [2021]
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Survival of Pathogens on Surfaces and the Influence of Inoculating Matrix on Survival Capabilities
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Enumeration of Viable Cells of Bacteria in Food and Water with Flow Cytometry
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Evaluation of Physiological Characteristics of Bacterial Cells in Foods and Water with Flow Cytometry
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Detection of Sublethally Injured Cells by the Selective Medium Plating Technique
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Combining Culturing Technique and Metabarcoding to Study Microbiota in the Meat Industry
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Assessment of In Vitro Biofilms by Plate Count and Crystal Violet Staining: Is One Technique Enough?
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Evolution Assays for the Isolation of Mutant Bacteria Resistant to Natural Antimicrobials
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Preparing Yeast Suspension Through Serial Dilution for Enumeration
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Standardizing Suspension of Yeast for Inoculation in Food Fermentations
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Enumerating Yeast in Foods and Water Using the Spread Plating Technique
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Enumerating Distinct Yeast in the Same Food Sample
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Detection and Quantification of Yeast Species in Food Samples for Quality Control
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Evaluation of Yeast Inoculated in Parallel to the Autochthonous Microbiota in Food Samples
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Double-Layer Plaque Assay Technique for Enumeration of Virus Surrogates
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Detection of Protozoan Parasites on Leafy Greens Using Multiplex PCR
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Viability of <italic>Trypanosoma cruzi</italic> in Food and Beverages
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Detection of <italic>Giardia</italic> Cysts and <italic>Cryptosporidium</italic> Oocysts in Edible Shellfish: Choosing a Target
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Protocol for the Detection of <italic>Toxoplasma gondii</italic> Oocysts in Water Samples
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Detection of <italic>Toxoplasma gondii</italic> in Milk and Cheese
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Detection of <italic>Toxoplasma Gondii</italic> in Meat
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Detection of <italic>Toxoplasma Gondii</italic> and <italic>Cyclospora Cayetanensis</italic> in Oysters