Home > Selling Leads > Milk & Dairy Product > Milk Powder >
High Quality Whole Milk Powder



Analysis
Minimum
Maximum
Methodology Used


Acidity

0.15%
ADPI 916:1990


Fat
26%

FIL 9C: 1987


Proteins
25%




Moisture

3.5%
FIL 26:1982



6/9 next page prev page home page last page
go back |  refresh |  WAP home |  Web page version  | login
04/20 17:55