Sausages

Showing all 3 results

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  Encapsulated Calcium Lactate

  Strength: 50%
  Application: Dry Meat Jerkeys, Formed Meat, Sausages
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  Encapsulated Citric Acid

  Strength: 60%, 72%
  Application: Meat balls, Meat Laofs, Sausages
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  Encapsulated Lactic Acid

  Strength: 50%
  Application: Dry Meat Jerkeys, Formed Meat, Sausages