the company that I'm working in produces sauce and we notice there is watery issue in our oyster sauce after bottling although the sauce is within its validated shelf life.
It might be needing an emulsifier ingredient to avoid the separation of water from the rest of the sauce!
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Is there any user friendly software is available to perform interaction or docking between DNA with Isopropanol?
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I am currently conducting a study about the formation of free EPA in raw oysters treated with acidic sauces. For separating the polar and nonpolar lipids, I will be using Sep-pak C18 catridges....
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