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agency
according to GB 4789.2-2016
according to ISO 17410:2019
according to ISO 4833-1:2013
according to ISO 4833-2:2013
品質等級
無菌
non-sterile
形狀
powder
儲存期限
limited shelf life, expiry date on the label
成份
agar, 15 g/L
casein enzymic hydrolysate, 5 g/L
dextrose, 1 g/L
yeast extract, 2.5 g/L
製造商/商標名
NutriSelect® Plus
技術
microbiological culture: suitable
最終pH值
7.0±0.2 (25 °C)
應用
agriculture
bioburden testing
environmental
food and beverages
water monitoring
microbiology
適合性
nonselective for Bacillus spp.
nonselective for Enterococcus spp.
nonselective for Escherichia coli
nonselective for Lactococcus spp.
nonselective for Staphylococcus spp.
nonselective for Streptococcus spp.
nonselective for bacteria (General Media)
nonselective for coliforms
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應用
準備報告
腳註
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.
法律資訊
儲存類別代碼
11 - Combustible Solids
水污染物質分類(WGK)
WGK 3
閃點(°F)
Not applicable
閃點(°C)
Not applicable
個人防護裝備
Eyeshields, Gloves, type N95 (US)
商品
Microbiological assessment of bacteria found in spices, a potent source for food spoilage and pathogens.
Traditional methods are based morphology, staining methods, enzyme reactions (metabolism) and diverse media.
链球菌 — 检测、鉴定、分化和培养技术概述
Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques
相关内容
Traditional methods are based morphology, staining methods, enzyme reactions (metabolism) and diverse media.
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