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Properties of a fermented, semidry turkey sausage during production with lyophilized and frozen concentrates of Pediococcus cerevisiae

, : Properties of a fermented, semidry turkey sausage during production with lyophilized and frozen concentrates of Pediococcus cerevisiae. Journal of food science: 39 (4) 836-840


DOI: 10.1111/j.1365-2621.1974.tb17990.x

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Demol, J.; Eyckmans, J.; Roberts, S.J.; Luyten, F.P.; Van Oosterwyck, H., 2011: Does tranexamic acid stabilised fibrin support the osteogenic differentiation of human periosteum derived cells?. Fibrin sealants have long been used as carrier for osteogenic cells in bone regeneration. However, it has not been demonstrated whether fibrin's role is limited to delivering cells to the bone defect or whether fibrin enhances osteogenesis. T...

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Li, Y.; Li, G.; Wang, X.; Zhu, Z.; Ma, H.; Zhang, T.; Jin, J., 2012: Poly(ionic liquid)-wrapped single-walled carbon nanotubes for sub-ppb detection of CO2. An ultrasensitive CO(2) sensor with a detection limit of 500 ppt was achieved using poly(ionic liquid)-wrapped single-walled carbon nanotubes as sensing materials. The sensor exhibited superior selectivity to CO(2) and was resistant to the interfe...

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