This book includes general guidelines and precautions of safety and basic skills in a laboratory micro - organisms and how to use the microscope and glass cleaning methods and methods of sterilization, vaccination and how to transfer bacteria properly, both solid and liquid addition to training in the analysis micronic.

This book includes important topics in the field of freezing and storing frozen foods and the suspension of the most important basics of freezing technique and handling of frozen foods and the most important of these foods, fruits, vegetables, fish, meat and meat products.