INDICATED FOR THE INDUSTRIALIZATION PROCESS OF CHICKEN SAUSAGES. THE PRODUCT MAY BE ADDED DIRECTLY TO THE MASS, IN A CONCENTRATION OF UP TO 3.5% ON THE WEIGHT OF THE MEAT MASS OR AS DESIRED SPICE.

INDICATED MAINLY TO BE USED IN MORTADELAS. IT IS SUGGESTED
THE APPLICATION OF 2% TO 3% OVER WEIGHT OF THE MEAT MASS OR ACCORDING THE INTENSITY OF FLAVOUR DESIRED.

INDICATED MAINLY TO BE USED IN SAUSAGES. IT IS SUGGESTED THE APPLICATION OF 2% OVER THE WEIGHT OF THE MEAT MASS OR ACCORDING THE INTENSITY OF THE FLAVOR DESIRED.

IT MUST BE ADDED TO THE MASS IN A CONCENTRATION OF 1% TO 4% AS DESIRED.

INDICATED FOR THE INDUSTRIALIZATION PROCESS OF MEAT PRODUCTS, PROCESSED COLD MEAT OR NOT, MAINLY FOR PEPPERONI SAUSAGES. THE PRODUCT MAY BE ADDED DIRECTLY TO THE MASS, AT A CONCENTRATION OF 0.5% TO 1% ON THE WEIGHT OF THE MEAT MASS OR ACCORDING TO DESIRED SPICE.

INDICATED FOR THE PROCESS OF
INDUSTRIALIZATION OF MEAT PRODUCTS,
PROCESSED COLD MEAT OR NOT. THE PRODUCT CAN BE ADDED DIRECTLY TO THE MASS IN 2% TO 3% CONCENTRATION OVER WEIGHT OF THE MASS OR ACCORDING TO THE
DESIRED SPICE.

INDICATED FOR THE PROCESS OF INDUSTRIALIZATION OF MEAT PRODUCTS
PROCESSED COLD MEAT OR NOT, SPECIALLY IN
HAMS AND HAMS LUNCHEON MEAT. THE PRODUCT CAN BE ADDED DIRECTELLY IN THE
MASS OR IN INJECTION BRINES AND TUMBLER. IT IS SUGGESTED APPLICATION IN CONCENTRATION OF 1% TO 2% ON THE
MEAT MASS OR ACCORDING TO DESIRED SPICE.

INDICATED FOR THE PROCESS OF
INDUSTRIALIZATION OF MORTADELAS. THE
PRODUCT CAN BE ADDED DIRECTELLY
TO THE MASS UP TO 2% CONCENTRATION OVER THE WEIGHT OF THE MEAT MASS OR ACCORDING TO THE DESIRED SPICE.

INDICATED FOR THE PROCESS OF INDUSTRIALIZATION OF MEAT PRODUCTS,
COOKED OR FRESH. THE PRODUCT CAN BE
ADDED DIRECTLY TO THE MASS UP TO 2% CONCENTRATION OVER THE WEIGHT
OF THE MEAT MASS OR ACCORDING TO THE
DESIRED SPICE.

INDICATED FOR THE PROCESS OF
INDUSTRIALIZATION OF CHICKEN
SAUSAGE. IT CAN BE ADDED DIRECTLY TO THE MASS AT A CONCENTRATION OF 1% TO 3% ON THE WEIGHT OF THE MEAT MASS OR ACCORDING TO THE DESIRED SPICE.

INDICATED FOR THE PROCESS OF
SAUSAGE INDUSTRIALIZATION, MAY
ALSO BE APPLIED IN OTHER TYPES OF
MEAT PRODUCTS. IT CAN BE ADDED
DIRECTLY INTO MASS IN CONCENTRATION
OF 1% TO 2% OVER WEIGHT OF THE MEAT OR ACCORDING TO THE
DESIRED SPICE.

INDICATED FOR THE PROCESS OF
INDUSTRIALIZATION OF MEAT PRODUCTS,
PROCESSED COLD MEAT OR NOT. THE PRODUCT CAN BE ADDED DIRECTLY TO THE MASS IN 1% TO 2% CONCENTRATION OVER WEIGHT OF THE MASS OR ACCORDING TO THE
DESIRED SPICE.

THE PRODUCT MAY BE ADDED DIRECTLY TO THE MASS AT A CONCENTRATION OF 1% TO 2% ON THE WEIGHT OF THE MEAT MASS OR ACCORDING TO DESIRED SPICE.

INDICATED FOR THE PROCESS OF
INDUSTRIALIZATION OF MEAT PRODUCTS,
PROCESSED COLD MEAT OR NOT. IT CAN BE ADDED DIRECTLY INTO MASS IN CONCENTRATION OF 2% TO 4% OVER WEIGHT OF THE MEAT MASS OR ACCORDING TO THE DESIRED SPICE.

INDICATED FOR THE PROCESS OF
INDUSTRIALIZATION OF MEAT PRODUCTS,
PROCESSED COLD MEAT OR NOT. THE PRODUCT CAN BE
ADDED DIRECTLY TO THE MASS IN
1% TO 2% CONCENTRATION OVER WEIGHT
OF THE MEAT MASS.