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Now showing items 21-22 of 22
Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen / Ripening of dry cured pork in the vakuum packaging Part 2: Influence on TBARS-number, flavour and outlook
(Fleischwirtschaft, 2007)
In this paper the TBARS-number and the flavour of dry cured pork were investigated during production and storage. Dry cured pork was produced by three different ways such as: (a) curing/drying/ripening/ storage in the air, ...
Ground red hot pepper agar in the isolation and presumptive identification of Cryptococcus neoformans
(Wiley, Hoboken, 2002)
The study compared ground red hot pepper agar (GRHP) and Guzzotia abyssinica creatinine agar (GACA), a medium routinely used for isolation of Cryptococcus neoformans. In order to confirm the capacity of GRHP to support the ...