추천 제품
무균
non-sterile
Quality Level
형태
powder
유통기한
limited shelf life, expiry date on the label
구성
disodium hydrogen phosphate, 5 g/L
lactose, 10 g/L
meat peptone (peptic), 15 g/L
phenol red, 0.05 g/L
yeast extract, 10 g/L
제조업체/상표
NutriSelect® Basic
기술
microbe id | specific enzyme detection: suitable
microbiological culture: suitable
최종 pH
7.5±0.2 (25 °C)
응용 분야
agriculture
bioburden testing
environmental
food and beverages
microbiology
적합성
Bacillus spp.
Proteus spp.
Serratia spp.
Staphylococcus spp.
nonselective and differential for Clostridium spp.
애플리케이션
제조 메모
각주
The designations basic, plus, or prime are added to indicate the quality control level, from basic quality control to standard QC plus to prime for full regulatory compliance.
법적 정보
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
이미 열람한 고객
문서
Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.
Clostridium perfringens can cause contamination in undercooked or improperly sterilized canned foods and water. Learn to detect, identify, and differentiate this pathogen.
자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..
고객지원팀으로 연락바랍니다.