Laboratory Method for Fermentation of Meat and Poultry Sausages in Fibrous Casings
The construction and operation of a relatively inexpensive cabinet for sausage fermentation studies is described. Temperature can be controlled to ±1 C with a relative humidity of approximately 95%.
Gorde:
| Argitaratua izan da: | Appl Microbiol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology (ASM)
1975
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC187093/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16350019/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.29.6.855-856.1975 |
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