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Microbial procedure: Aerobic plate count

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dc.contributor.authorLim, Pang Yong
dc.contributor.editorHasegawa, Hiroshi
dc.date.accessioned2019-08-07T01:39:05Z
dc.date.available2019-08-07T01:39:05Z
dc.date.issued1987
dc.identifier.citationLim, P. Y. (1987). Aerobic plate count. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. E-2.1-E-2.3). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.en
dc.identifier.isbn9971881586
dc.identifier.urihttp://hdl.handle.net/20.500.12066/5336
dc.description.abstractThe aerobic plate count provides an estimate of the number of viable microorganisms in the food according to the medium used and the time and temperature incubation. Presented in the paper is the aerobic plate count procedure using the spread plate method. The culture media, apparatus, sample preparation, and the detailed procedures and the calculation of aerobic plate count are also provided in the paper.en
dc.language.isoenen
dc.publisherMarine Fisheries Research Department, Southeast Asian Fisheries Development Centeren
dc.titleMicrobial procedure: Aerobic plate counten
dc.typeBook chapteren
dc.citation.spageE-2.1
dc.citation.epageE-2.3
dc.subject.asfamanualsen
dc.subject.asfaculture mediaen
dc.subject.asfaanalysisen
dc.subject.asfaanalytical techniquesen
dc.subject.asfamethodologyen
dc.subject.asfafishery productsen
dc.subject.asfaFishery industryen
dc.subject.asfafood technologyen
dc.subject.asfastandardsen
dc.subject.asfaspecificationsen
dc.subject.asfaAerobic bacteriaen
dc.subject.asfamicrobiological analysisen
dc.subject.asfamicroorganismsen
dc.citation.bookTitleLaboratory Manual on Analytical Methods and Procedures for Fish and Fish Productsen


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