A research group in Italy used Linkam’s CSS450 and Peltier stage in research into improving the ability to add good bacteria, known as probiotics, into low-fat ice cream.
Read the full article here.
A research group in Italy used Linkam’s CSS450 and Peltier stage in research into improving the ability to add good bacteria, known as probiotics, into low-fat ice cream.
Read the full article here.
