Ключевые слова:
Temperature, Food products, Rabbits, Count methods (microbiology), Precision, Horizontal, Blood plasma, Microbiological analysis, Food technology, Coagulation, Test equipment, Bibliography, Test specimens, Culture techniques, Animal feed, Aerobic bacteria, Confidence limits, Specimen preparation, Staphylococcus, Equations, Biological analysis and testing, Agar, Fibrin, Bacteria count methods, Cultures (biology)