| Sign In | Join Free | My burrillandco.com |
|
... from any source (including soil, plant and animal tissues, bacteria, yeast, fungi, spores, paleontological specimens, etc. Application: 1. It is suitable for grinding and crushing samples of various plant t...
... yeasts,common bacteria,bacterial spores and inactivated viruses in hospitals; 2. Instant effervescence for easy and quantitative use This brand of sanitizer belong to ......
... 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 automatic bagging line, Wh...
... 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...
... 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...
Product Name FD chive Product Type FD Ingredient 100% natural chive Color Green Specification As Requests Flavor Typical of chive Addictive None TPC 500,000CFU/G MAX Mold&Yeast 1,000CFU/G MAX Coliform 100 CFU/G...
... or flavours Additives No added Moisture Max 7% B. Microbiological Total plate count <100,000 /g Coliforms <5,00/g E.Coli Less than 3/gm Yeast & mould <500pcs / g Salmonella Negative...
.../g max Staphylococcus: 10 cfu/g max Salmonella : Negative E. Coli : 10 cfu/g max S. Aureus: 10 cfu/g max Yeast & Moulds: 250 cfu/g max Sediment Disc: (...
... so you can get one whenever you need it. 60 Sheets per bottle, effectively eliminate skin fungus, aspergillums and yeast pathogenic fungi. Gentle enough for delicate skin, hands, and face, no viscous feelin...
... Color White Flavor Typical of horseradish Addictive None Pesticide Residue None Heavy Metal None TPC 300,000CFU/G MAX Mold&Yeast 1,000CFU/G MAX Coliform 100 CFU/G MAX E.Coli Negative Salmonella Negative A f...
... Typical of horseradish Addictive None Pesticide Residue None Heavy Metal None TPC 300,000CFU/G MAX Mold&Yeast 1,000CFU/G MAX Coliform 100 CFU/G MAX E.Coli Negative Salmonella Negative A fresh horseradish ro...
... mesh Flavor Typical of garlic, pungent and strong flavor Ash < 0.3% Heavy Metal None TPC 500,000CFU/G MAX Mold&Yeast 1,000CFU/G MAX Coliform 100 CFU/G MAX E.Coli Negative Salmonella Negative Addictive...
... garlic whole Flavor Typical of garlic, pungent and strong flavor Ash < 0.3% Heavy Metal None TPC 500,000CFU/G MAX Mold&Yeast 1,000CFU/G MAX Coliform 100 CFU/G MAX E.Coli Negative Salmonella Negative Addicti...
... mesh Flavor Typical of garlic, pungent and strong flavor Ash < 0.3% Heavy Metal None TPC 500,000CFU/G MAX Mold&Yeast 1,000CFU/G MAX Coliform 100 CFU/G MAX E.Coli Negative Salmonella Negative Addictive None ...
... garlic whole Flavor Typical of garlic, pungent and strong flavor Ash < 0.3% Heavy Metal None TPC 500,000CFU/G MAX Mold&Yeast 1,000CFU/G MAX Coliform 100 CFU/G MAX E.Coli Negative Salmonella Negative Addicti...
... garlic whole Flavor Typical of garlic, pungent and strong flavor Ash < 0.3% Heavy Metal None TPC 500,000CFU/G MAX Mold&Yeast 1,000CFU/G MAX Coliform 100 CFU/G MAX E.Coli Negative Salmonella Negative Addicti...
... ANALYSIS NUMBER DETECTION ITEM LIMIT 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. PA...
... or unitank as they are used both for fermenting and lagering. Fermenting is the process during which the yeast transforms the wort into beer. Lagerings takes place after fermenting and is the time given to ...