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SOLEY BIOTECHNOLOGY INSTITUTE

Leader of Biotechnology Since 2000. Peynirlerinizi Korumak İçin Fazla Tuz Kullanmanıza Gerek Yoktur. Bilindiği gibi, taze tip, tuzsuz tip ve az tuzlu peynirlerin raf ömürleri oldukça kısadır. Bunun nedeni, havadaki mantar ve bakterilerin peynir yüzeyinde çok çabuk üreyebilmeleri ve peynirin bozulmasını sağlamalarıdır. Taze ve tuzsuz tip peynirler, soğuk ortamda tutulsa bile raf ömrü sorunu oluşmaktadır. Salamura suyunun fazlaca peynir dokusuna girip peyniri çürütmesini engelleyeceği gibi, peynirin X-12 i...

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SOLEY BIOTECHNOLOGY INSTITUTE | cheesebio.com Reviews
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Leader of Biotechnology Since 2000. Peynirlerinizi Korumak İçin Fazla Tuz Kullanmanıza Gerek Yoktur. Bilindiği gibi, taze tip, tuzsuz tip ve az tuzlu peynirlerin raf ömürleri oldukça kısadır. Bunun nedeni, havadaki mantar ve bakterilerin peynir yüzeyinde çok çabuk üreyebilmeleri ve peynirin bozulmasını sağlamalarıdır. Taze ve tuzsuz tip peynirler, soğuk ortamda tutulsa bile raf ömrü sorunu oluşmaktadır. Salamura suyunun fazlaca peynir dokusuna girip peyniri çürütmesini engelleyeceği gibi, peynirin X-12 i...
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1 soley biotechnology institute
2 ana sayfa
3 cheese x 12
4 x12 fiyatlar
5 tüm ürünler
6 online satış
7 danışmanlık
8 hakkımızda
9 iletişim
10 taze peynirler için
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soley biotechnology institute,ana sayfa,cheese x 12,x12 fiyatlar,tüm ürünler,online satış,danışmanlık,hakkımızda,iletişim,taze peynirler için,nano,eknolojik doğal koruma,fazla tuz sağlıksızlıktır,mümkündür,haberler,dairyreporter com,foodmate com,muratbey
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SOLEY BIOTECHNOLOGY INSTITUTE | cheesebio.com Reviews

https://cheesebio.com

Leader of Biotechnology Since 2000. Peynirlerinizi Korumak İçin Fazla Tuz Kullanmanıza Gerek Yoktur. Bilindiği gibi, taze tip, tuzsuz tip ve az tuzlu peynirlerin raf ömürleri oldukça kısadır. Bunun nedeni, havadaki mantar ve bakterilerin peynir yüzeyinde çok çabuk üreyebilmeleri ve peynirin bozulmasını sağlamalarıdır. Taze ve tuzsuz tip peynirler, soğuk ortamda tutulsa bile raf ömrü sorunu oluşmaktadır. Salamura suyunun fazlaca peynir dokusuna girip peyniri çürütmesini engelleyeceği gibi, peynirin X-12 i...

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SOLEY BIOTECHNOLOGY INSTITUTE

Leader of Biotechnology Since 2000. High Salinity means Unhealthiness. You dont need to use too much salt for cheese protection. There have been studies and researches for decades to find a remedy to address this problem. Cheese manufacturers did not prefer to use these remedies because they had synthetic ingredients in them, they were expensive, were not approved by dairy product regulations nor were they able to provide the necessary protection. Click for Press Release. The X-12 induced water has the a...

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SOLEY BIOTECHNOLOGY INSTITUTE

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Leader of Biotechnology Since 2000. Peynirlerinizi Korumak İçin Fazla Tuz Kullanmanıza Gerek Yoktur. Bilindiği gibi, taze tip, tuzsuz tip ve az tuzlu peynirlerin raf ömürleri oldukça kısadır. Bunun nedeni, havadaki mantar ve bakterilerin peynir yüzeyinde çok çabuk üreyebilmeleri ve peynirin bozulmasını sağlamalarıdır. Taze ve tuzsuz tip peynirler, soğuk ortamda tutulsa bile raf ömrü sorunu oluşmaktadır. Salamura suyunun fazlaca peynir dokusuna girip peyniri çürütmesini engelleyeceği gibi, peynirin X-12 i...

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SOLEY BIOTECHNOLOGY INSTITUTE

http://www.cheesebio.com/About.aspx

Leader of Biotechnology Since 2000. Soley Biyoteknoloji San. Tic. Ltd.,. Soley Biotechnology Institute and International Scientific Organization. Adına Türkiyedeki hizmetlerini sürdürmektedir. Soley Biotechnology Institute and International Scientific Organization. Tarafından geliştirilen yüksek teknolojili ürünleri ülkemizde de sunmaktan onur duyarız. Soley Biotechnology Institute and International Scientific Organization. Soley Biotechnology Institute and International Scientific Organization.

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SOLEY BIOTECHNOLOGY INSTITUTE

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Leader of Biotechnology Since 2000. High Salinity means Unhealthiness. You dont need to use too much salt for cheese protection. There have been studies and researches for decades to find a remedy to address this problem. Cheese manufacturers did not prefer to use these remedies because they had synthetic ingredients in them, they were expensive, were not approved by dairy product regulations nor were they able to provide the necessary protection. Click for Press Release. The X-12 induced water has the a...

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SOLEY BIOTECHNOLOGY INSTITUTE

Leader of Biotechnology Since 2000. Peynirlerinizi Korumak İçin Fazla Tuz Kullanmanıza Gerek Yoktur. Bilindiği gibi, taze tip, tuzsuz tip ve az tuzlu peynirlerin raf ömürleri oldukça kısadır. Bunun nedeni, havadaki mantar ve bakterilerin peynir yüzeyinde çok çabuk üreyebilmeleri ve peynirin bozulmasını sağlamalarıdır. Taze ve tuzsuz tip peynirler, soğuk ortamda tutulsa bile raf ömrü sorunu oluşmaktadır. Salamura suyunun fazlaca peynir dokusuna girip peyniri çürütmesini engelleyeceği gibi, peynirin X-12 i...

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