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A. 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% |
B. 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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