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... of solid is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m),water 44%~70%, protein 0.2%~4.5%, natural resin 2%~5%, saccharides 0.36%~4.2% and ash 0.4%. To facilitate transportation and processi...
... is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m),water 44%~70%, protein 0.2%~4.5%, natural resin 2%~5%, saccharides 0.36%~4.2% and ash 0.4%. To facilitate transportation and processing, natur...
...solid is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m), water 44%~70%, protein 0.2%~4.5%, natural resin 2%~5%, saccharides 0.36%~4.2% and ash 0.4%. To facilitate transportation and processing,...
... diameter of solid is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m) ,water 44%~70% ,protein 0.2%~4.5% ,natural resin 2%~5% ,saccharides 0.36%~4.2% and ash 0.4% . To facilitate transportation a...
...44%~70%,protein 0.2%~4.5% ,natural resin 2%~5% ,saccharides 0.36%~4.2% and ash 0.4% . To facilitate transportation and processing, natural rubber latex should be concentrated to the solid content of 60% by a...
...solid is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m),water 44%~70%, protein 0.2%~4.5%, natural resin 2%~5%, saccharides 0.36%~4.2% and ash 0.4%. To facilitate transportation and processing, ...
... is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m),water 44%~70%, protein 0.2%~4.5%, natural resin 2%~5%, saccharides 0.36%~4.2% and ash 0.4%. To facilitate transportation and processing, natur...
... diameter of solid is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m), water 44%~70%, protein 0.2%~4.5%, natural resin 2%~5%, saccharides 0.36%~4.2% and ash 0.4% . To facilitate transportation a...
...%~40%, and the average diameter of solid is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m), water 44%~70%, protein 0.2%~4.5%, natural resin 2%~5%, saccharides 0.36%~4.2% and ash 0.4% . To...
...solid is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m),water 44%~70%,protein 0.2%~4.5% ,natural resin 2%~5% ,saccharides 0.36%~4.2% and ash 0.4%. To facilitate transportation and processing, n...
...solid is 1.06um. The fresh natural latex contain latex 27%~41.3%(m/m), water 44%~70%, protein 0.2%~4.5%, natural resin 2%~5%, saccharides 0.36%~4.2% and ash 0.4% . To facilitate transportation and processing...
...1.06um. The fresh natural latex contain latex 27%~41.3%(m/m), water 44%~70%, protein 0.2%~4.5%, natural resin 2%~5%, saccharides 0.36%~4.2% and ash 0.4% . To facilitate transportation and processing, natural...
ST-16A gel strength tester can be used to test the gel strength values of minced meat, jelly, protein, gelatin, carrageenan, agar, agar, high absorbent resin, polymer hydrogel, butter, cream, fish balls, dairy ...
ST-16A gel strength tester can be used to test the gel strength values of minced meat, jelly, protein, gelatin, carrageenan, agar, agar, high absorbent resin, polymer hydrogel, butter, cream, fish balls, dairy ...
... of minced meat, jelly, protein, gelatin, carrageenan, agar, agar, high absorbent resin, polymer hydrogel, butter, cream, fish balls, dairy products, polymer for oil field, or force values under preset condi...
ST-16A Gel strength tester ST-16A gel strength tester can be used to test the gel strength values of minced meat, jelly, protein, gelatin, carrageenan, agar, agar, high absorbent resin, polymer hydrogel, butter...
...be used to test the strength values of gel such as meat paste, jelly, protein, gelatin, carrageenan, agar, agar, superabsorbent resin, high molecular hydrogel, butter, cream, fish balls, dairy products, oil ...
...be used to test the strength values of gel such as meat paste, jelly, protein, gelatin, carrageenan, agar, agar, superabsorbent resin, high molecular hydrogel, butter, cream, fish balls, dairy products, oil ...
...be used to test the strength values of gel such as meat paste, jelly, protein, gelatin, carrageenan, agar, agar, superabsorbent resin, high molecular hydrogel, butter, cream, fish balls, dairy products, oil ...
...used to test the gel strength values of minced meat, jelly, protein, gelatin, carrageenan, agar, agar, high absorbent resin, polymer hydrogel, butter, cream, fish balls, dairy products, polymer for oil field...