Keywords

Ms

Sun


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Trademetro.net Trade Leads / Agriculture, Food & Beverage / Vegetable



1.processing procedure:MATERIAL(FRESH GARLIC)--CUT THE END--PEELED--WASHING--CUT PEELED GARLIC IN FLAKE-WASHING AND SEWING--PUT ON THE CURTAIN--INTO THE AIR--DRIED WORKSHOP--TO SELECTING WORKSHOP-INSPECTION AND TESTING-GRINDING-SCREENING FOR KIND OF MESH AND TESTING-PACKING WORKSHOP WAREHOUSE FOR SHIPMENT
2.specification
A)appearance:slight yellow
B)moiture:4.1%
c)mesh:*****
d)flaour/order:CHARACTERISTIC GARLIC PUNGENT
FLAVOR AND ODER
3.Microbiological:
a)plate count: less than 100,000/g
b)yeast&mould:less than 1,000/g
c)total coliform:less than 100/g
d)salmonella:not detected in 25g
4.standard packing:2x12.5kg/ctn inside two aluminium bags
5)storage condition:dry, ventilate, shady and cool temp:about 21C




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Posted by trade international
e-MailContact company
Address jinxiang, Shandong huayu
Country
 China
Phone
 For registered Members only.
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 For registered Members only.
Key Customers / Clientele jinxiang, Shandong
Company Profile Shanhe Co.ltd
URLFor registered Members only.
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Keywords (seperated by comma)Ms. Sun
Product Specifications
1.processing procedure:MATERIAL(FRESH GARLIC)--CUT THE END--PEELED--WASHING--CUT PEELED GARLIC IN FLAKE-WASHING AND SEWING--PUT ON THE CURTAIN--INTO THE AIR--DRIED WORKSHOP--TO SELECTING WORKSHOP-INSPECTION AND TESTING-GRINDING-SCREENING FOR KIND OF MESH AND TESTING-PACKING WORKSHOP WAREHOUSE FOR SHIPMENT
2.specification
A)appearance:slight yellow
B)moiture:4.1%
c)mesh:*****
d)flaour/order:CHARACTERISTIC GARLIC PUNGENT
FLAVOR AND ODER
3.Microbiological:
a)plate count: less than 100,000/g
b)yeast&mould:less than 1,000/g
c)total coliform:less than 100/g
d)salmonella:not detected in 25g
4.standard packing:2x12.5kg/ctn inside two aluminium bags
5)storage condition:dry, ventilate, shady and cool temp:about 21C


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Product Details
Product id 35694
Visits  101
Date 2006.04.21
 
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