番茄调味料

风味是酸度和糖的平衡,再加上难以捉摸的挥发性化合物对番茄育种者渴望抓住的香气和风味的影响。挥发性化合物是新兴科学,而糖和酸则得到更充分的了解。大家都知道有些西红柿的味道很甜,而有些西红柿的味道很酸。

Apperance:

便红

Flavor:

扑鼻

Moisture:

7% 最高

Mesh:

10-14 网格通

Arenic (As):

NOT MORE THAN 1PPM

Lead:

NOT MORE THAN 2PPM

Copper (Cu):

NOT MORE THAN 2PPM

Total Plate Count:

< 1.0 X 10^5 CFU/G

Total Coliform Count:

50 MPN/G

Recommended Storage

AMBIENT (10C - 25C) AND DRY CONDITION

Shelf liife:

12 MONTHS (STORAGE BELOW 18C) / 9 MONTHS

Country Of Origin:

Singapore