JavaScript seems to be disabled in your browser.
You must have JavaScript enabled in your browser to utilize the functionality of this website.
Composition du ferment : ·Lactobacillus curvatus ·Pediococcus acidilactici ·Staphylococcus xylosusApplication : Production de saucisses traditionnelles de type méditerranéenStockage - DLUO : 18 mois à -18°CDosage recommandé : 25g pour 100kg