How to improve mayonnaise | Improve the emulsifying properties of egg yolk with Maxapal™ A2 (Enzyme)

Sdílet
Vložit
  • čas přidán 19. 08. 2024

Komentáře • 2

  • @mefarmschool8702
    @mefarmschool8702 Před měsícem

    What's the capacity for a start-up your suggestion is very valuable

    • @SANOVOTECHNOLOGYGROUP
      @SANOVOTECHNOLOGYGROUP  Před měsícem

      Thank you for your question! The use of our enzymes can certainly be beneficial for startups in the egg industry. However, discussing the specifics, such as production capacity and equipment setup, requires more detailed information. For further assistance, please reach out through our contact page on our website, where we can provide the appropriate support.
      contact page: www.sanovogroup.com/contact/