Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Explain the Sampling and Analysis of Microbial Load?
A food or equipment can be free of visible dirt and still be carrying microorganisms or chemicals that can cause food borne disease or spoilage of food. So in this practical, we will focus on sampling and analysis of microbial load on food contact surfaces. The methods of swabbing for determining total microbial counts in selected food processing environments and equipments will be highlighted.
Objectives
After studying this practical and undertaking the exercises given herewith, you will be able to: discuss the importance of sampling the food processing environment,
Herbage area or vegetation cover Herbage area or vegetation cover is an important aspect of vegetation study in understanding the nature of a community particularly in evaluat
In the scientific competition against fixism what are the main arguments that favor evolutionism? The major arguments in favor of evolutionism are: paleontological, from the st
what is cell?
venn diagram
Define the Structure of Vitamins? For your convenience, however, we have given the structures of these vitamins here in the text. Look at Figure which illustrates the fat-solu
how to draw a decomposition diagram
Limb Field By several marking and transplantation methods it is feasible to identify in early embryos the specific areas of groups of cells that ultimately make different org
Q. Definition of Counselling? Counselling has been defined as a process of helping/enabling a person/people solve certain interpersonal (not able to continue relationship), emo
Define Plate Counts and Colony Forming Unit? Plate counts is the most frequently used method to measure microbial numbers. The technique, however, can be used only for those mi
Dextran Dextran is a high molecular weight polysaccharide having α1→ 6, α1→ 3 linked glucans. It is produced by the bacterial fermentation of sucrose by Leuconostoc dextran
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +1-415-670-9521
Phone: +1-415-670-9521
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd