THT más de 20 años de experiencia en la fermentación y el secado de los microorganismos
Con más de 20 años de experiencia en la fermentación y el secado de los microorganismos (bacterias y levaduras) y docenas de diferentes productos (cultivos iniciadores probióticos para la carne, piensos, la fermentación y el ensilaje. Mauro Diaz fue entrevistado por Food News Latam. www.foodnewslatam.com #Vitafoods2015 #THT Prayon Group
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