Search Results for: Pig fat not lard
case study: peruvian anchovy - why feed, not food?
processing temperature exposure: process control in the factory is necessary for the manufacture of high quality fishmeal. gentle cooking (90degc or under) and drying (90degc or under) improves nutritional value - especially digestibility and during this process any harmful bacteria in fish are killed. fat...
https://www.iffo.net/quality-control-and-quality-assurance