For Bacteriological And Sanitary-Chemical Studies Of Finished Products (1,2,3 Dishes) For Mesophilic Aerobic And Facultative Anaerobic Microorganisms (Mafam), Coliform Bacteria, Staphylococcus Aureus, As Well As For Calorie Content (Production Control), Bacteriological Control Of The Efficiency Of Steam Sterilizers And Disinfection Chambers.
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