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Questions related from Wolfgang Schmidtgrabmer
Dear All, I have problems with spoilage caused most likely by lactic acid bacteria in vegan sliced sausage. The product was stored at ~7°C in vacuum packaging and after three weeks it got yellow...
20 January 2021 5,804 3 View
I am trying to reduce syneresis in hydrogels by addition of different ingredients. Now I am looking for a method to measure the amount of water-loss due to syneresis. Thanks, Wolfgang
06 February 2018 3,947 4 View
Does anyone know a "cheap" quantitative method to analyse the content of RuBisCO (Ribulose-1,5-bisphosphat-carboxylase/-oxygenase) in a dried leaf-powder?
29 March 2017 2,742 2 View
I want to cool down a room, so that no development takes place.
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