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...Powder Active ingredient: Isoflavones Assay: Isoflavones40% By HPLC Total Isoflavones(HPLC) Daidzin Glycitin Genistin Daidzein Glycitein Genistein 41.19% 23.17% 12.04% 4.12% 0.95% 0.63% 0.28% HPLC Particle s...
...:Brown Yellow Powder Activeingredient: Deoxyschizandrin,γ-Schizandrin,Schizandrin,Aomisin,Pseudo-r-Schizandrin,Schisantherin A Assay:Schisandrins 2-9%(UV),Schizandrol A 2%(HPLC) 2.Microbiological Control Tot...
...:Brown Yellow Powder Activeingredient: Deoxyschizandrin,γ-Schizandrin,Schizandrin,Aomisin,Pseudo-r-Schizandrin,Schisantherin A Assay:Schisandrins 2-9%(UV),Schizandrol A 2%(HPLC) 2.Microbiological Control Tot...
...:Brown Yellow Powder Activeingredient: Deoxyschizandrin,γ-Schizandrin,Schizandrin,Aomisin,Pseudo-r-Schizandrin,Schisantherin A Assay:Schisandrins 2-9%(UV),Schizandrol A 2%(HPLC) 2.Microbiological Control Tot...
...:Brown Yellow Powder Activeingredient: Deoxyschizandrin,γ-Schizandrin,Schizandrin,Aomisin,Pseudo-r-Schizandrin,Schisantherin A Assay:Schisandrins 2-9%(UV),Schizandrol A 2%(HPLC) 2.Microbiological Control Tot...
... 80 mesh Loss on Drying ≤5% Melting Point 118-120℃ Microbiological Assay Total Plate Count 1000cfu/g Total Yeast &...
... Total Plate Count ≤1000cfu/g Yeast & Mold ≤100cfu/g E.Coil Negative Salmonella Negative Description of Chaga mushroom extract Chaga is know world wide as “the king of ......
... slice,3/8 inch dice,1/4 inch dice, powder 4 Moisture 5% Max 5 Total Plate Count max 100,000 cfu/ g 6 Coliform max 100 MPN/ g 7 E Coli Negative 8 Yeast & Molds max 1000 cfu/ g 9 Salmonella None / 25 g 10 Pac...
...Size whole, half slice, 2-6mm pieces and Powder 4 Moisture 5% Max 5 Total Plate Count max 50,000 cfu/ g 6 Coliform max 10 MPN/ g 7 E Coli Negative 8 Yeast & Molds max 1000 cfu/ g 9 Salmonella None / 25 g 10 ...
.../g 5 Coliform max 10 MPN/ g 6 E Coli Negative 7 Yeast & Molds max 1000 cfu/ g 8 Salmonella None / 25 g Farms Management of 2018 New Natural Vegetable Food Freeze Dried ......
...Odor Characteristic Appearance Dark purple powder CAS NO. 84082-34-8 Molecular Weight 611.53 Molecular Formula C27H31O16 Sulphated Ash <3.0% Loss on drying <3.0% Total Plate Count <1000cfu/g Yeast&Mold <100cfu/g E.Coli Negative S.Aureus Negative Salmonella...
...free sample 2 Size 15-20mm*15-20mm with stems, powder 3 Moisture 5% max 4 TPC Max 50,000cfu/g 5 Coliform max 10 MPN/ g 6 E Coli Negative 7 Yeast & Molds max 1000 cfu/ g 8 Salmonella None / 25 g Farms Managem...
...fruit apple chips 2 Size 15-20mm*15-20mm with stems, powder 3 Moisture 5% max 4 TPC Max 50,000cfu/g 5 Coliform max 10 MPN/ g 6 E Coli Negative 7 Yeast & Molds max 1000 cfu/ g 8 Salmonella None / 25 g Farms M...
...powder Sodium Hyaluronate ≥95 Glucuronic acid ≥46 Transparency (0.1% water solution) ≥99.0 Molecular weight Da Customize PH 6.0-7.5 Protein <0.05 Loss on drying <10.0 Residue on Lgnition ≤ 20.0 Heavy metal as pb ppm <20ppm Arsenic ppm <2ppm Bacterial counts <1000cfu/g Mold and Yeast......
... into vacuum status and brick shapes, various kinds of powder or granules are available, such as coffee, yeast, tea leaves etc. It’s best to work with vertical form fill seal machines to complete the automat...
... into vacuum status and brick shapes, various kinds of powder or granules are available, such as coffee, yeast, tea leaves etc. It’s best to work with vertical form fill seal machines to complete the automat...
... into vacuum status and brick shapes, various kinds of powder or granules are available, such as coffee, yeast, tea leaves etc. It’s best to work with vertical form fill seal machines to complete the automat...
... VALUE 1 Total plate count ≤10000/gram 2 Coliforms ≤100/gram 3 Moulds and yeasts ≤100/gram 4 E. Coli Negative 5 Salmonella Negative in 25gram 6 Staphylococci aureus 1. PACKAGING Inner packing:double plastic ...
...Dryer for Yeast Egg Yolk Copper Chloride Introduction Description The spray drying is the technology which is widely used in the liquid technology shaping and in the drying industry. The drying technology is...
...Biscuit Cookies From Mygou Soda biscuits are foods made from wheat flour, soda powder, butter and other materials. The production method is to add yeast to part of the wheat flour first, then adjust it into ...