Description
| Product | Task | Dosage |
| Raw chilled fish and fish
cutting, semi-finished products (except salmon species), seafood |
Suppressing development of
pathogenic microflora, and replacement of imported preserving agents |
Irrigation / Dipping / Fine mist
treatment with the concentrate solution in the ratio of 1:100 (1 kg of the concentrate per 100 l of water) |
| Salmon caviar | Suppressing development of pathogenic microflora, and replacement of imported preserving agents |
Flushing caviar before salting with
the concentrate solution in a ratio of 1:50 to 1:100 (1 kg of the concentrate per 50-100 l of water) |
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tlovertonet –
Dead composed subject matter, regards for entropy.