Laboratory Method for Fermentation of Meat and Poultry Sausages in Fibrous Casings1
AUTOR(ES)
Johnson, Michael G.
RESUMO
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%.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=187093Documentos Relacionados
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