Microbiological Media

Mixtures of peptides and free amino acids from peptic digest of animal tissue. Amino Nitrogen (AN): 2.5-3.5% Loss on Drying: &lt6.0%

Mixtures of peptides and free amino acids from peptic digest of animal tissue. Amino Nitrogen (AN): 2.5-3.5% Loss on Drying: &lt6.0%

Mixtures of peptides and free amino acids from peptic digest of animal tissue. Amino Nitrogen (AN): 2.5-3.5% Loss on Drying: &lt6.0%

Mixture of peptides and free amino acids from pancreatic hydrolysis of animal tissue. Low NaCl content suitable for tissue culture. Total Nitrogen (TN): 15.0-16.0% Amino Nitrogen (AN): 3.0-3.5% AN/TN Ratio: 0.21-0.23

Mixture of peptides and free amino acids from pancreatic hydrolysis of animal tissue. Low NaCl content suitable for tissue culture. Total Nitrogen (TN): 15.0-16.0% Amino Nitrogen (AN): 3.0-3.5% AN/TN Ratio: 0.21-0.23

Mixture of peptides and free amino acids from pancreatic hydrolysis of animal tissue. Low NaCl content suitable for tissue culture. Total Nitrogen (TN): 15.0-16.0% Amino Nitrogen (AN): 3.0-3.5% AN/TN Ratio: 0.21-0.23

Mixture of peptides and free amino acids from pancreatic hydrolysis of animal tissue. Low NaCl content suitable for tissue culture. Total Nitrogen (TN): 15.0-16.0% Amino Nitrogen (AN): 3.0-3.5% AN/TN Ratio: 0.21-0.23

Mixture of peptides and free amino acids from pancreatic hydrolysis of animal tissue. Low NaCl content suitable for tissue culture. Total Nitrogen (TN): 15.0-16.0% Amino Nitrogen (AN): 3.0-3.5% AN/TN Ratio: 0.21-0.23

From papaic hydrolysis of soybean meal. Low NaCl content.

Minimal growth medium for determining carbohydrated fermentation capabilities.

Minimal growth medium for determining carbohydrated fermentation capabilities.

Minimal growth medium for determining carbohydrated fermentation capabilities.