Strawberries not containing sweetening matter

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condition typical for these vegetables without foreign flavors and taste consistence in unfrozen condition similar to consistence of fresh vegetables color in frozen condition smooth color, typical for these vegetables table : physical parameters parameters characteristics, % mineral foreign materials, not

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condition typical for these vegetables without foreign flavors and taste consistence in unfrozen condition similar to consistence of fresh vegetables color in frozen condition smooth color, typical for these vegetables table : physical parameters parameters characteristics, % mineral foreign materials, not

more than not allowed foreign materials of vegetable origin, not more than per kgs foreign materials not allowed blocks, not more than % vegetable injured by insects, snails, rodents not allowed defects such as discolored,mechanically damaged, not more than % vegetables not unit in size and form % temperature...

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condition typical for these vegetables without foreign flavors and taste consistence in unfrozen condition similar to consistence of fresh vegetables color in frozen condition smooth color, typical for these vegetables table : physical parameters parameters characteristics, % mineral foreign materials, not

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condition typical for these vegetables without foreign flavors and taste consistence in unfrozen condition similar to consistence of fresh vegetables color in frozen condition smooth color, typical for these vegetables table : physical parameters parameters characteristics, % mineral foreign materials, not

more than not allowed foreign materials of vegetable origin, not more than per kgs foreign materials not allowed blocks, not more than % vegetable injured by insects, snails, rodents not allowed defects such as discolored,mechanically damaged, not more than % vegetables not unit in size and form % temperature...

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condition typical for these vegetables without foreign flavors and taste consistence in unfrozen condition similar to consistence of fresh vegetables color in frozen condition smooth color, typical for these vegetables table : physical parameters parameters characteristics, % mineral foreign materials, not

more than not allowed foreign materials of vegetable origin, not more than per kgs foreign materials not allowed blocks, not more than % vegetable injured by insects, snails, rodents not allowed defects such as discolored,mechanically damaged, not more than % vegetables not unit in size and form % temperature...

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for these vegetables without foreign flavors and taste consistence in unfrozen condition similar to consistence of fresh vegetables color in frozen condition typical green color, color, typical for these vegetables table : physical parameters parameters characteristics, % mineral foreign materials, not

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condition typical for these vegetables without foreign flavors and taste consistence in unfrozen condition similar to consistence of fresh vegetables color in frozen condition smooth color, typical for these vegetables table : physical parameters parameters characteristics, % mineral foreign materials, not

more than not allowed foreign materials of vegetable origin, not more than per kgs foreign materials not allowed blocks, not more than % vegetable injured by insects, snails, rodents not allowed defects such as discolored,mechanically damaged, not more than % vegetables not unit in size and form % temperature...

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condition typical for these vegetables without foreign flavors and taste consistence in unfrozen condition similar to consistence of fresh vegetables color in frozen condition smooth color, typical for these vegetables table : physical parameters parameters characteristics, % mineral foreign materials, not

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condition typical for these vegetables without foreign flavors and taste consistence in unfrozen condition similar to consistence of fresh vegetables color in frozen condition smooth color, typical for these vegetables table : physical parameters parameters characteristics, % mineral foreign materials, not

more than not allowed foreign materials of vegetable origin, not more than per kgs foreign materials not allowed blocks, not more than % vegetable injured by insects, snails, rodents not allowed defects such as discolored,mechanically damaged, not more than % vegetables not unit in size and form % temperature...

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