Search Results for: Fatty subtances
/kg), ash (max) (g/kg), ca (min and max) (g/kg) and p (min) (g/kg). 9.3. for ingredients of animal origin list also the acidity index (max) in mg of naoh/g. 9.4. for oils and fats, list the moisture content (max) (g/kg), ether extract (min) (g/kg), iodine index (%), saponification index (%), total fatty
acids (min) (%), saturated fatty acids (%), linoleic acid (%) (min), unsaponifiable matter (max) (%), acidity index (mg koh/g), peroxide index (meq/kg). 9.5. for raw materials aimed to be used as an additive or to supplement processing, the analytical report as in item 9.1 shall be accompanied of the...
https://ifif.org/wp-content/uploads/2018/06/IFIF-Comparison-Project.pdf
dishes. fish is commonly consumed due to latvia's location on the baltic sea. latvian cuisine has been influenced by the neighbouring countries. common ingredients in latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs, and pork. latvian food is generally quite fatty
dishes. fish is commonly consumed due to latvia's location on the baltic sea. latvian cuisine has been influenced by the neighbouring countries. common ingredients in latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs, and pork. latvian food is generally quite fatty...
https://en.wikipedia.org/wiki/Latvia