Casein-peptone Dextrose Yeast Agar, Standard Methods Agar
Click HERE for MSDS
Click HERE for Certificate of Analysis
Peptone from casein 5.0; yeast extract 2.5; D(+)glucose 1.0; agar-agar 14.0.
Mainly used to determine the total microbial count of milk, dairy products, water and other materials.
