Results 301 to 310 of about 371,067 (330)
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1970
Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P, Margalith, Y, Schwartz
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Publisher Summary The spectacular increase in world population has led to a major effort, on a national and international basis, for the increased production of foods. Microorganisms determine—to a great extent—the characteristic flavor of the final product. Recent advances in flavor analysis have opened new fields for the characterization of various
P, Margalith, Y, Schwartz
openaire +2 more sources
Preservation of Microorganisms
1978Publisher Summary This chapter discusses various methods used to preserve microorganisms. Storage in liquid nitrogen is one of the best methods for preserving all microorganisms. For some viruses, it may be better to freeze the sample rapidly, but slow freezing with a cryoprotective agent is desirable for all other organisms to retain maximum ...
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