title: [Counts of aerobic bacteria using a droplet technique (author's transl)].
abstract: A new droplet method used in counts of aerobic bacteria was compared with the standard pour-plate method. The results obtained with the two methods were virtually identical (r finely chopped fillet steak = 0.95; r heated meats = 0.98). The advantage of the droplet method consists in the fact that it saves time (48 hours) and material (pipettes and Petri dishes).
mesh_terms: D001431:Bacteriological Techniques / Q000379:methods*; D005516:Food Microbiology; D008460:Meat
vernacular_title: Bepaling van het aeroob kiemgetal met behulp van een druppel-techniek