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Biosta - Curing

Ingredients

Sodium Chloride, E 251, 250

Certification of product standard

No. 14562/2015/ATTP-XNCB  by  The Vietnam Food Administration (VFA), Ministry of Health.

Properties

- Improve and stabilize the natural red  color  for meat products. 

- It is a mixture of 6.25% of Nitrate +Nitrite and table salt. 

Ascorbate may be added to curing salt

Application

Sausage, ham, Vietnamese fermented sausages, paté, salted  pork  leg,...

Dosage

<4 gr/kg meat.  The maximum level equivalent to 250 ppm Nitrate. 

Package

1kg

Shelf-life

02 years

Storage

stored in dry places, not exposed to air, water and sunlight

 Contact: Email This e-mail address is being protected from spambots. You need JavaScript enabled to view it    -   Tel: 08.38451552

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Cty TNHH Kỹ Thuật Nguyên Thảo

68/1 Thích Quảng Đức, Q. Phú Nhuận, TP.HCM, Việt Nam – Email : biosta.ntt@gmail.com