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MBdeA

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MBdeA

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About this activity

MB de leche, pescados, mariscos, enlatados, cereales y huevo

Created by

sarahi
sarahi
Mexico

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MBdeA
 

MBdeAOnline version

MB de leche, pescados, mariscos, enlatados, cereales y huevo

by sarahi
1

M.o. de leche agriada a 30-50°C.

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2

M.o. de leche sabor socorrado.

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3

M.o. de leche filante.

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4

M.o. patógeno termoresistente, T° y t(s) para de destrucción.

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5

relación entre cólera y productos marinos.

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6

alteraciones de pescado fresco.

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7

alteraciones de ostras.

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8

bacterias presentes en harina de trigo.

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9

mohos presentes en harina de trigo.

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10

M.o. del pan yesoso.

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11

M.o. del pan rojo.

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12

M.o. de hediondez por sulfuros en latas.

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13

M.o. de agriado plano en latas.

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14

M.o. de alteración por TA en latas.

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15

M.o. de podredumbre en huevo.

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16

M.o. de putrefacción rosa en huevo.

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17

M.o. que causa huevo con olor a heno.

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