Читать книгу Analytical Food Microbiology - Ahmed E. Yousef - Страница 47

 Top‐loading balance

 Stomacher and stomacher bags

 Sample preparation equipment (equipment is to be cleaned and sanitized with ethanol, from an alcohol squeeze bottle, between uses)

 Cutting board

 Knife and a pair of scissors

 Spatula and pair of tongs

 Two aluminum‐covered sterile beakers: 250‐ml or 400‐ml capacity, depending on sample assigned