Dear Users,
This is an interesting forum from our Spanish community, generated by Dalibor Atlagich from Chile:
Dear Friends:
I work in a food factory for salmon and my question is:
Is there some physical or chemical factor of the macro or micro blended to produce food ingredients that affect the homogenization of the final mix?
Consider a macro ingredient: fish meal, soy bran, corn gluten, grits sweet lupine, feather meal. And as micro ingredients: Vitamin Premix, Vitamin C, Phosphorus (monofofato), astaxanthin (pigment).
Thank you.
Dalibor Atlagich
