Search Results for: Asparagus prepared
description: fresh frozen romano beans, cut, grade a. product name: iqf okra cut model: v description: fresh frozen okra, grade a, very tender, length: +/- mm, dia product name: iqf broccoli florets model: v description: iqf broccoli florets, blanched, grade a, dia - - mm or - mm. product name: iqf green asparagus
tips&cuts model: v description: iqf green asparagus tips and cuts, grade a, dia - cm, length - cm or - cm. more mushroom strawberries berry berries asparagus peach pea bean pear apple garlic copyright © nanjing forstar fruits and vegetables co.,ltd all right reserved | 苏icp备 号 friendly link | sitemap...
http://www.frostar.biz/product/22-iqf-soya-beans-mukamame--v09-5b12/
parameters – blanched vegetables qmafanm koe/g, not more than yeast koe/g, not more than mold koe/g, not mote than mass in that doesn't allowed coliforms pathogens microorganisms including salmonella l.monocytogenes * * * < /g negative/ g negatitve/ g other products select all product name: iqf green asparagus
spears model: v description: iqf green asparagus spears, length cm, cm or cm. dia - mm, - mm, - mm, - mm, - mm. product name: iqf pepper sliced model: v description: fresh frozen red pepper slices, width mm, mm, length - m or natural length. blanched, typical red color, typical flavor without foreign...
http://www.frostar.biz/product/22-iqf-spring-oninos-v04-3bf4/
cause botulism (while home pressure canning equipment only can reach degf), there have been notable exceptions such as the alaskan salmon outbreak and the castleberry's food co. outbreak. foodborne botulism has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus
such as green beans, spinach, mushrooms, and beets; fish, including canned tuna, fermented, salted and smoked fish; and meat products, such as ham and sausage. the food implicated differs between countries and reflects local eating habits and food preservation procedures. occasionally, commercially prepared...
https://www.pickyourown.org/botulism.htm