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Antonia Tacconi - Responsible Seafood Advocate

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Health & Welfare

Los ácidos orgánicos y la levadura autolizada reducen el impacto de patógenos en peces

Los ácidos orgánicos y los productos de levadura autolizados pueden reducir el impacto de patógenos como microorganismos, virus, parásitos y hongos, lo que respalda el rendimiento y la rentabilidad.

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Health & Welfare

Organic acids and autolyzed yeast reduce impact of pathogens in fish

Organic acids and autolyzed yeast products can reduce the impact of pathogens like microorganisms, viruses, parasites and fungi, supporting performance and profitability.

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