Specifies a method for enumerating bacteria which cause fermentation of lactose with the production of gas and form characteristic growth under the operational conditions describes. Uses a culture technique involving a liquid medium. The calculation of the most probable number is made after incubation at 30 degrees centigrade.
Текущий статус : WithdrawnДата публикации : 1986-11
Версия : 1
Технический комитет:Milk and milk products