presented at

International Congress on Organic Farming, Food Quality and Human Health January 6 - 9 • 2005 Newcastle, UK

Curing meat products without the addition of nitrite curing salt

The advantages of the new process vegetable matter and starter cultures from natural sources natural metabolic pathways produce cured meat colour and cured meat flavour without the addition of synthetic Nitrite und Nitrate works with conventional meat-processing equipment

How to do it

The Legal Position

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