文档介绍：FoodMicrobiology
Mid-termExamination
2005
(分子生物技術)inthedetectionorsubspeciestyping(分型)%(notinabbreviation,不用縮寫)
(重要性)%
3.(a)Howtoenumeratethepsychrophilic(喜歡低溫的)andpsychroduric(忍受低溫的)bacteriainpasteurizedmilk?10%
(b)Howtoenumeratetheheat-injured(熱處理受傷)bacteriaintheprocessed
food?10%
(魚塭)?10%
-Tai(矛台酒)?Howdoyouisolatethecorrectcultures(對的菌種)?20%
:25%
,Biologsystem
,D0
,Nisin
,haromycescerevisiae
,Microbiologicalspecification