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Specification  of  Quality

CHARACTERISTICS

appearance

brown powder

taste and flavor

strong pork liver flavor

 

 

 

 

item

specification

analysing method

 

 

 

 

moisture

<7.0%

vacuum heating

 

crude protein

>50.0%

kieldahl's method

Composition

crude fat

<20.0%

acid hydrolyzing method

 

salt

 

direct titration method

 

 

 

 

 

total plate count

< 31000cfu/g

plate count method

bacteria

heat existant bacteria

< 3100cfu/g

plate count method

 

coliform

(-)

plate count method

 

salmonella

(-)

 

 

 

 

 

 

as (Arsenic)

< 2ppm

general method for the determination of as

heavy metal

heavy metal

< 15ppm

lead sulfide method

 

 

 

 

shelf life

18 months (sealed)

storage condition

dark and cool palce

packing

10kg/polyetylene  bag*2/carton

remark:

 

Metric Ton

Kilo

FOB

CFR

Price U$S

 

 

 

 

Validity offer;       /         /2009