sausageproduction blogspot.com

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Tuesday, November 6, 2007. Thursday, August 23, 2007. LAYOUT AND EQUIPMENT FOR A SMALL-SCALE SAUSAGE PRODUCTION PLANT. Saturday, August 18, 2007. SMOKED PRECOOKED SAUSAGE PRODUCTION. The contents of salt and fat and the addition of rusk and soy protein reduce to a certain extent water activity of the product, contributing to its shelf life. The microbial numbers decrease as the level of fat increases and increase with reduced meat particle size. The precooked sausages are usually recooked by consumers fr.
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MOUNTAIN FLIGHT

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Tuesday, November 6, 2007. Thursday, August 23, 2007. LAYOUT AND EQUIPMENT FOR A SMALL-SCALE SAUSAGE PRODUCTION PLANT. Saturday, August 18, 2007. SMOKED PRECOOKED SAUSAGE PRODUCTION. The contents of salt and fat and the addition of rusk and soy protein reduce to a certain extent water activity of the product, contributing to its shelf life. The microbial numbers decrease as the level of fat increases and increase with reduced meat particle size. The precooked sausages are usually recooked by consumers fr.

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This web page sausageproduction.blogspot.com states the following, "Tuesday, November 6, 2007." We saw that the webpage said " Thursday, August 23, 2007." It also said " LAYOUT AND EQUIPMENT FOR A SMALL-SCALE SAUSAGE PRODUCTION PLANT. Saturday, August 18, 2007. The contents of salt and fat and the addition of rusk and soy protein reduce to a certain extent water activity of the product, contributing to its shelf life. The microbial numbers decrease as the level of fat increases and increase with reduced meat particle size. The precooked sausages are usually recooked by consumers fr."

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