LESSONS
LEARNED
Disclaimer: The Lessons Learned Database includes the incidents that were voluntarily submitted. The database is not a comprehensive source for all incidents that have occurred.
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S.
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M.
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Moller
Moller, S. M., Gunvig, A. ., & Bertram, H. C. (2010). Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry. Meat Sci, 86, 462-7. https://doi.org/10.1016/j.meatsci.2010.05.035
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This material was prepared as an account of work sponsored by an agency of the United States Government.
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The portal brings together and enhances the utility of a variety of tools and web-based content on the safety aspects of hydrogen and fuel cell technologies to help inform those tasked with designing, approving or using systems and facilities, as well as those responding to incidents.

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