Article | REF: F1140 V1

In-situ bacteriological control in collective kitchen units

Author: Pierre-Yves MONTFAJON

Publication date: June 10, 2001

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


Français

5. A diversified market

  • Its place in the competition

    Today's market includes other products:

    • some only assert the presence of proteins without giving and confirming the origin;

    • others require complex equipment and delicate handling (turbidimetry, fluorometry);

    • others require a certain reading time (between 24 and 48 h).

  • Fields of application

    The fields are numerous. Used daily wherever germs are found, Bacter-Test reveals its ability to identify pathogenic germs.

    To date, updated market openings are given in the table

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Food industry

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
A diversified market