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  • 1001 Greatest Sausage Recipes
    by Seminole » Thu Sep 29, 2022 16:55 » in Books&Videos of meat processing
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    Last post by Seminole
    Thu Sep 29, 2022 16:55
  • Dextrose, Fermentation and pH drop
    by Indaswamp » Thu Sep 29, 2022 02:28 » in Dry Cured Meats and Sausages
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    Thu Sep 29, 2022 02:28
  • Suffolk Black Ham
    by Torrens Title » Mon Aug 22, 2022 07:28 » in Dry Cured Meats and Sausages
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    Wed Sep 28, 2022 06:04
  • Sourcing starter cultures in Canada
    by Shuswap » Fri Dec 05, 2014 05:38 » in Dry Cured Meats and Sausages
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    Last post by redzedUser avatar
    Sun Sep 25, 2022 16:00
  • Direct acidification with Lactic Acid in cooked salami: texture vs ferment
    by Dave in AZ » Tue Sep 20, 2022 00:22 » in Technology basis
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    Last post by Dave in AZ
    Fri Sep 23, 2022 21:33