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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%.
Gardado en:
| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
1975
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC187093/ https://ncbi.nlm.nih.gov/pubmed/16350019 |
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