title: Laboratory method for fermentation of meat and poultry sausages in fibrous casings.
abstract: The construction and operation of a relatively inexpensive cabinet for sausage fermentation studies is described. Temperature can be controlled to +/-1 C with a relative humidity of approximately 95%.
authors.affiliation: Department of Food Science and Department of Microbiology, Clemson University, Clemson, South Carolina 29631.
authors.forename: M G
authors.initials: MG
authors.lastname: Johnson
authors.forename: J C
authors.initials: JC
authors.lastname: Acton