Bactoferm® LHP DRY US 42g

The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)

Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage - Núria Magrinyà, Ricard Bou, Núria Rius, Rafael Codony, Francesc

Obtaining nitrite from vegetables sources by fermentative process using nitrate-reducing bacteria Sthaphylococcus carnosus and S. xylosus

Leptoferm-5 - 100 mL (50 Doses)

Meat Cultures

Selection of Surrogate Bacteria for Use in Food Safety Challenge Studies: A Review - ScienceDirect

PDF) Lethality of Commercial Whole-Muscle Beef Jerky Manufacturing Processes against Salmonella Serovars and Escherichia coli O157:H7

Meat Starter Culture Bactoferm (TM) LHP [FDSCP] - $19.35 : Butcher & Packer, Sausage Making and Meat Processing Supplies

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Place Bactoferm in the Freezer Immediately Upon Delivery, For fast acidification. If a pronounced sourly flavor is desired, this Culture is for you.

The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)

Meat Culture CHR Hansen Bactoferm F1 – The Casing Boutique New Zealand