| Haltbarkeit |
12 months |
| Zulassung |
HACCP |
| Ort der Herkunft |
China (Mainland) |
| Ursprung |
Huhn |
The specifications of Egg Yolk Powder as fowllows: Moisture(%) 4.0 max Fat(%) 60.0 min Free Fatty Acid(%) 4.5 max Protein(%) 30.0 min pH6.0-7.0 Total Bacteria(cfu/g) 10000 max Coliform Group(mpn/100g) 40 max Salmonella(/25g) Negative