A Microbial Survey of Raw Ingredients Used in Finished Products at Kraft Foods Company, Garland, Texas
The purpose of this investigation is to determine through routine checks the number of organisms present in the various raw ingredients used for the preparation of foods. The problem has consisted of, first, a determination of the total bacterial population by numbers; second, a determination of the...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | English |
| Published: |
North Texas State College
1951
|
| Subjects: | |
| Online Access: | https://digital.library.unt.edu/ark:/67531/metadc97028/ |