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EGG YOLK EMULSION, 50%

Product Code TS 290

EGG YOLK EMULSION, 50% AT TM MEDIA
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  • Description

    Warm up the refrigerated egg yolk emulsion to room temperature. Shake well to attain uniform emulsion. (Since on
    refrigeration emulsion has a tendency to form layers or small lumps). Aseptically Add 80 ml emulsion in 920 ml of sterile,
    molten, cooled (45-50?C) TM 2151 – LIVER VEAL AGAR BASE, MODIFIED / TM 2311 – S.F.P. AGAR. Mix well.

  • Principle

    For use in various culture media in accordance with FDA BAM 1998.

  • Industry

    • Food & Beverages
    • Veterinary

  • Pack Size

    • 5 vl

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