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Standardization of fermentation has a positive influence on the sausage's sensory characteristics. In detail this means:

• at all times reproducible taste and smell
• higher compactness of meat paste
• uniform red color within the sausage

phone: +49 (0)8039 4007-0
fax: +49 (0)8039 4007-195
info(at)jeneilbioproducts.de