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Sample Preparation

  • B. Jarvis
  • N. Shapton
  • L. M. Lenovich
  • J. L. Walters
  • D. M. Reed
  • W. Y. J. Tsai
  • L. B. Bullerman
  • T. Deák
  • V. Tabajdi-Pinter
  • I. Fabri
  • A. D. KingJr
  • D. Richard-Molard
  • D. A. A. Mossel
  • L. R. Beuchat
  • C. B. Anderson
  • L. J. Moberg
  • D. A. L. Seiler
  • S. Andrews
  • J. C. Frisvad
  • A. B. Kristensen
  • O. Filtenborg
  • B. T. Viuf
  • J. W. Hastings
  • R. B. Ferguson
Part of the NATO ASI Series book series (NSSA, volume 122)

Abstract

Sample preparation is the first step in the mycological analysis of foods. It is obvious that sample preparation needs to be standardized if comparable results are to be obtained in different laboratories.

Keywords

Chlorine Concentration Direct Plating Percentage Infection Mold Count Aerobic Plate Count 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1986

Authors and Affiliations

  • B. Jarvis
  • N. Shapton
  • L. M. Lenovich
  • J. L. Walters
  • D. M. Reed
  • W. Y. J. Tsai
  • L. B. Bullerman
  • T. Deák
  • V. Tabajdi-Pinter
  • I. Fabri
  • A. D. KingJr
  • D. Richard-Molard
  • D. A. A. Mossel
  • L. R. Beuchat
  • C. B. Anderson
  • L. J. Moberg
  • D. A. L. Seiler
  • S. Andrews
  • J. C. Frisvad
  • A. B. Kristensen
  • O. Filtenborg
  • B. T. Viuf
  • J. W. Hastings
  • R. B. Ferguson

There are no affiliations available

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