Norwegian Kveik analysis..

Have a question or want to show off your project? Post it! No Registration Necessary.  Now with pictures!





http://img7.nettby.no/users/i/s/p/isprins/files/re.jpg
http://img7.nettby.no/users/i/s/p/isprins/files/re2.jpg
http://img6.nettby.no/users/i/s/p/isprins/files/resultat1.jpg
http://img3.nettby.no/users/i/s/p/isprins/files/resultat2.jpg
The analysis was done by:
National Collection of Yeast Cultures,
Institute of Food Research,
Norwich Research Park,
Colney,Norwich,
United Kingdom,
NR47UA.

http://www.ncyc.co.uk/yeast-ncyc-3545.html
http://www.ncyc.co.uk/yeast-ncyc-3546.html
http://www.ncyc.co.uk/yeast-ncyc-3547.html
http://www.ncyc.co.uk/yeast-ncyc-3548.html
http://www.ncyc.co.uk/yeast-ncyc-3549.html
http://www.ncyc.co.uk/yeast-ncyc-3550.html
http://www.ncyc.co.uk/yeast-ncyc-3551.html
http://www.ncyc.co.uk/yeast-ncyc-3552.html

It will take NCYC probably 3 - 4 months to complete all the work with
the fermentation, assimilation and morphological tests etc. This is a
considerable amount of work.

Site Timeline