1.0AINIAhttps://ainia.endesarrollo.pro/en/Celia Cortijohttps://ainia.endesarrollo.pro/en/author/admin_celia/rich600338<blockquote class="wp-embedded-content" data-secret="DnW5mXdWDj"><a href="https://ainia.endesarrollo.pro/en/microbiological-characterisation-by-culture/">Microbiological characterisation by culture</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://ainia.endesarrollo.pro/en/microbiological-characterisation-by-culture/embed/#?secret=DnW5mXdWDj" width="600" height="338" title="“Microbiological characterisation by culture” — AINIA" data-secret="DnW5mXdWDj" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://ainia.endesarrollo.pro/wp-includes/js/wp-embed.min.js </script> https://ainia.endesarrollo.pro/wp-content/uploads/caracterizacion_microbiologica_mediante_cultivo_mobile.webp1080552Laboratory Microbiological characterisation by culture Culture-based isolation techniques Culture-based isolation techniques rely on the use of culture media and incubation conditions (time and temperature) that allow the characterisation, identification and quantification of the microbial diversity present in food, ensuring quality, stability and safety throughout its shelf life, as well as evaluating the effectiveness of surface […]