The microflora in a pickled vegetable salad consists of a wide variety of bacteria which originated on the fresh vegetables used. The marinade consisted of water,rice wine (1 percent ethanol),5 percent salt,and Szechuan peppercorns. (Enhanced SEM,microscope magnification 14,000x,image width: 9.14 micrometers,bar: 2 micrometers) | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / SciMAT |
Taille de l’image : | 3232 px × 2420 px |
Model Release : | Non requis |
Property Release : | Non requis |
Restrictions : |
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