using a rubber septum (chembond round patches (Plews & Edelmann)
90
Structured Review
Plews & Edelmann
using a rubber septum (chembond round patches
Using A Rubber Septum (Chembond Round Patches, supplied by Plews & Edelmann, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/using+a+rubber+septum+(chembond+round+patches/rubber+septum++chembond+round+patches/10__22175_slash_mmb__17650-63-29-35
Average 90 stars, based on 1 article reviews
Using A Rubber Septum (Chembond Round Patches, supplied by Plews & Edelmann, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/using+a+rubber+septum+(chembond+round+patches/rubber+septum++chembond+round+patches/10__22175_slash_mmb__17650-63-29-35
Average 90 stars, based on 1 article reviews
using a rubber septum (chembond round patches - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Title Pending 17657 Article Snippet: The United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS) Appendix B guidelines identify cooling options to prevent growth of Clostridium perfringens in uncured meat and poultry products where Phase 1 cooling (between 49 and 27°C) is limited to 1 h and continued chilling to 4°C.. This study screened several commercially available vinegar-based clean-label ingredients to inhibit C. perfringens in a model poultry product during extension of Phase 1 cooling.. Eight uncured turkey products (75% moisture, 1.5% salt, pH 6.6 and 6.2) were formulated with no antimicrobial (control) or 1% dry vinegar (DV), dry vinegar-cultured sugar (DV-CS), or dry vinegar-fruit-spiceextract (DV-FSE). Article Title: Title Pending 17650 Article Snippet: The 2021 FSIS Appendix B guidelines restrict cooling of meat and poultry products to limit the growth of Clostridium perfringens to no greater than 1-log.. This study compared the effect of pH and salt on the growth of 3 sporeforming pathogens, Clostridium perfringens, Bacillus cereus, and Clostridium botulinum during extended cooling in an uncured poultry product.. Nine turkey treatments (75%moisture) were formulated using a full factorial design (pH 5.8, 6.2, 6.6; salt 1.2%, 1.5%, 1.8%). |