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Microbiology of Foods
Plate count of bacteria in foods generally use the plating medium consisting of
peptone, yeast extract, glucose, sodium chloride, agar and distilled water
yeast extract, glucose, sodium chloride, agar and distilled water
peptone, glucose, sodium chloride, agar and distilled water
peptone, yeast extract, glucose, sodium chloride and distilled water
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peptone, yeast extract, glucose, sodium chloride, agar and distilled water
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