STARTER CULTURES FOR THE MEAT INDUSTRY
 
Deep frozen starter culture for the manufacture of raw fermented salamis.
Composition: 1 g of the product contains 150 billion cells of Lactobacillus spp. (CCM 3768)
(CFU: 150 x 10 9 /g).
Dosage: 1 jar (70 g) per 250 to 300 kg of minced meat.
Packaging: Plastic jars containing 70 g of frozen culture.
 
Freeze dried starter culture for the manufacture of raw fermented salamis.
Composition: 1 g of the product contains 100 billion cells of Lactobacillus spp. (CCM 3768)
(CFU: 100 x 10 9 /g).
Dosage: 1 bag (50 g) per 125 to 150 kg of minced meat.
Packaging:

Alufoil bags containing 50 g of the product.

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