Schoenmakers M J, Bes J
Tijdschr Diergeneeskd. 1976 Mar 1;101(5):251-2.
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).