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<title><![CDATA[EC21 Product Catalogs - meat brined]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/meat_brined--053299/1/meat brined.html]]></link><item>
<title><![CDATA[Glucono Delta Lactone Wholesale Price]]></title><link><![CDATA[https://sissizhang1997.en.ec21.com/Glucono_Delta_Lactone_Wholesale_Price--11947431_11947432.html]]></link><description><![CDATA[meatIn sausage
processing, GDL is added in the process of meat grinding, and the
amount added is usually 0.1~0.2%. Luncheon meat, sausage, red
sausage, brined meat, etc. by adding 0.3% of this produc]]></description><pubDate><![CDATA[20240605]]></pubDate></item>
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<title><![CDATA[Natural Shelf Life Extenders  ACE Ingredients-Acearoma]]></title><link><![CDATA[https://aceingredients.en.ec21.com/Natural_Shelf_Life_Extenders_ACE--11920160_11920164.html]]></link><description><![CDATA[meat and fish applications, fresh or cooked processes, in brine or directly as powder ingredient. Its low applicative dosage makes Acearoma a functional and cost-effective solution with friendly labe]]></description><pubDate><![CDATA[20240403]]></pubDate></item>
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<title><![CDATA[Glucono Delta Lactone]]></title><link><![CDATA[https://fxfood.en.ec21.com/Glucono_Delta_Lactone--11801969_11801970.html]]></link><description><![CDATA[brine or gypsum
without protein loss, high tofu yield, and easy to use. In view of the fact that GDL has a 
slightly sour taste when used alone, GDL and CaSO4 or other coagulants are often mixed
at a]]></description><pubDate><![CDATA[20230605]]></pubDate></item>

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