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F d Оценка Молочная кислота
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Description: feed grade lactic acid is produced by fermentation. It is a brown and syrupy liquidFunction: it is used as growth promoter and preservative, preventing bacteria growthPacking:20kg bag/box
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Пищевых продуктов Молочная кислота
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Food grade lactic acid is produced by fermentation. It is slightly yellow, syrupy and hygroscopic liquid that complies with the specification Food Chemical Codex V(FCC V). This product is purified wit
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Пищевых продуктов Молочная кислота
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Description: food grade lactic acid is produced by fermentation. It is slightly yellow, syrupy and hygroscopic liquid that complies with the specification of Food Chemical Codex V (FCC V). This produc
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Термостабильные Оценка L (+) Молочная кислота
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Description: heat stable lactic acid is an L (+) lactic acid produced by fermentation. It is a clear syrupy and hygroscopic liquid that complies with the specification of the Food Chemical Codex V, th
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Термостабильные Оценка Молочная кислота
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Heat stable lactic acid is an L (+) lactic acid produced by fermentation. It is a clear syrupy and hygroscopic liquid that complies with the specification of the food Chemical Codex V, the EP 2002(Eur
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L Молочная кислота
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BANGICID is a brand name of natural L (+) lactic acid produced by fermentation of sugar. It is a transparent to slightly amber liquid with a mild taste widely used as pH corrector and preservative in
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Молочная кислота
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BANGICID is a brand name of natural L (+) lactic acid produced by fermentation of sugar. It is a transparent to slightly amber liquid with a mild taste widely used as pH corrector and preservative in
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Полимерные Оценка L (+) 92 Молочная кислота
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Description: BANGICID polymer grade lactic acid 92 is an L (+) lactic acid produced by fermentation. It is a clear syrupy and hygroscopic liquid that complies with the specification of the Food Chemic
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Полимерные Оценка Молочная кислота 92
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BANGICID Polymer grade lactic acid 92 is an L(+) lactic acid produced by fermentation. It is a clear syrupy and hygroscopic liquid that complies with the specification of the food Chemical Codex V, th
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