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Physical & chemical requirements | ||
Size | 9x9mm,6x6mm,3x3mm or as required | |
Appearance | light red to dark red | |
Flavor | The characteristic taste of tomato, no foreign odours or flavours | |
Sugar | No added | |
Moisture | Max 7% | |
Microbiological | ||
Total plate count | <100,000 /g | |
Coliforms | <5,00/g | |
E.Coli | Less than 3/gm | |
Yeast & mould | <500pcs / g | |
Salmonella | Negative | |


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