Changes Taking Place During the Spoilage of Tomatoes With Methods for Detectin
Changes Taking Place During the Spoilage of Tomatoes With Methods for Detectin
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6 1 21700-F .... Do....
. 0317 . 0154 2. 0 1 In the following table are found the results on some commercial products, for which only a few of the more significant determinations were made.
Significant determinations made on commercial products.
Ammonia Substance and labora- tory number.
Lactic acid.
Citric acid.
Volatile acids.
Reducing sugars.
by the magne- ium oxid Remarks. 1 method.
Ketchup: Perct.
Per cent.
Per cent.
Per cent.
Per cent.
I. S. No. 2473-C 0. 44 Molds, 92 per cent fields; yea...st and spores, 250 per fa mm; bacteria, 25, 000, 000 per cubic centimeter.
I. S. No. 1342-C . 97 Molds, 60 per cent fields; yeast and spores, 74 per fa mm; bacteria, 72, 000, 000 per cubic centimeter.
I S No 899-C . 56 Molds, 100 per cent fields; yeast and spores, 48 per fa mm; bacteria, 200, 000, 000 per cu- bic centimeter.
I. S. No. 1835-C . 3 Molds, 12 per cent fields; yeast and spores, 100 per fa mm; bacteria, 16, 000, 000 per cubic centimeter.
I S No 733-C . 66 Molds, 100 per cent fields; yeast and spores, 250 per fa mm; bacteria, 35, 000, 000 per cubic centimeter.
What to read after Changes Taking Place During the Spoilage of Tomatoes With Methods for Detectin?
You can find similar books in the "Read Also" column, or choose other free books by Raymond Foss Bacon to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
6 1 21700-F .... Do....
. 0317 . 0154 2. 0 1 In the following table are found the results on some commercial products, for which only a few of the more significant determinations were made.
Significant determinations made on commercial products.
Ammonia Substance and labora- tory number.
Lactic acid.
Citric acid.
Volatile acids.
Reducing sugars.
by the magne- ium oxid Remarks. 1 method.
Ketchup: Perct.
Per cent.
Per cent.
Per cent.
Per cent.
I. S. No. 2473-C 0. 44 Molds, 92 per cent fields; yea...st and spores, 250 per fa mm; bacteria, 25, 000, 000 per cubic centimeter.
I. S. No. 1342-C . 97 Molds, 60 per cent fields; yeast and spores, 74 per fa mm; bacteria, 72, 000, 000 per cubic centimeter.
I S No 899-C . 56 Molds, 100 per cent fields; yeast and spores, 48 per fa mm; bacteria, 200, 000, 000 per cu- bic centimeter.
I. S. No. 1835-C . 3 Molds, 12 per cent fields; yeast and spores, 100 per fa mm; bacteria, 16, 000, 000 per cubic centimeter.
I S No 733-C . 66 Molds, 100 per cent fields; yeast and spores, 250 per fa mm; bacteria, 35, 000, 000 per cubic centimeter.
What to read after Changes Taking Place During the Spoilage of Tomatoes With Methods for Detectin?
You can find similar books in the "Read Also" column, or choose other free books by Raymond Foss Bacon to read onlineMoreLess
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