Sulphite-reducing Clostridia. Determination in foods. (NMKL 56, 5 Ed., 2015)


This method describes determination of the number of anaerobic, sulphite-reducing bacteria present in foods. The number of sulphite-reducing Clostridia or C. perfringens can be determined by further confirmations. The method is applicable to all types of foods.
  • Produkt ID: NMKL56
  • Copyright: NMKL
  • Edition: 2015, 5. ed.

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