Vegetable GheeVegetable Ghee FREE FATTY ACID....0.1%MIN IODINE VALUE...48-54MAX MELTING POINT..38-40 Various packing is available
MargarineMargarine SPECIFICATION TYPICAL ANALYSIS APPEARANCE LIGHT CREAM SOLID MOISTURE:15MAX Ph(mg KOH/g):0.45MAX PEROXID(g/100g):10MAX FAT(g/100g):82MIN MEL
Pure Hen Whole Egg PowderPure Hen Whole EggPowder Usage: 1. In man-made meat and seafood products such as man-made crab meat, sausage, ham etc. Improve its elasticity and mak
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