Search Results for: Meat preparations
regulations concerning the mandatory product certification of concrete masonry units concrete masonry specific na na no - - new zealand published consumer information standards (origin of food) regulations , , , , , , , , , , , , , , , , , , , , , imported and domestically produced fruit, vegetables, meat
processed food labelling , , , , , , , , processed food specific na - - yes - - kenya published specification for textiles , , , , , textile fabrics specific - - na no - - brazil published technical requirements for gelatin gelatin specific - - na no - - brazil published technical requirements for meat...
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classification and subsequent extruded of clean, healthy, degreased soy seeds (glycine max (l) merrill). due to its physicochemical characteristics achieved in the texturing process, it achieves a molecular conformation of the proteins similar to the animal muscle, becoming a perfect substitute or meat
extender. it is mainly used in hamburgers, sausages, meat balls, fillings for pastas, canned or frozen products and cereal bars. substitute beef, pork, chicken or fish. prior to its use or during the manufacturing process, it's hydrated approximately times its weight in water (depending on the formulation...
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