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Shandong Xiangchi Soybean Protein Technology Co.,Ltd.  

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Shandong Xiangchi Soybean Protein Technology Co.,Ltd. [China (Mainland)]


City: Boxing
Province/State: Shandong
Country/Region: China (Mainland)

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  • Soybean Protein Isolated

Soybean Protein Isolated

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

2005-06-08

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  • Soybean Protein Isolated

Soybean Protein Isolated

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

2005-06-08

Inquire Now

  • Soybean Protein Isolated

Soybean Protein Isolated

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

2005-06-08

Inquire Now

  • Soybean Protein Isolated

Soybean Protein Isolated

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

2005-06-08

Inquire Now


  • Soybean Protein Isolated

Soybean Protein Isolated

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

2005-06-08

Inquire Now

  • Soybean Protein Isolated

Soybean Protein Isolated

Features:
1) Protein (dry basis,%), (N x 6.25) ≥90.0
2) Moisture (%) ≤7.0
3) Ash (%) ≤6.0
4) Total plate count (cfu/g) X

2005-06-08

Inquire Now

  • Textured Vegetable Protein

Textured Vegetable Protein

Features:
1) Protein (dry basis,%), (N x 6.25) ≥50.0
2) Moisture (%) ≤10.0
3) Fat (dry basis,%) ≤1.5
4) Fiber (dry basis,%)

2005-06-08

Inquire Now

  • Textured Vegetable Protein

Textured Vegetable Protein

Features:
1) Protein (dry basis,%), (N x 6.25) ≥50.0
2) Moisture (%) ≤10.0
3) Fat (dry basis,%) ≤1.5
4) Fiber (dry basis,%)

2005-06-08

Inquire Now


  • Textured Vegetable Protein

Textured Vegetable Protein

Features:
1) Protein (dry basis,%), (N x 6.25) ≥50.0
2) Moisture (%) ≤10.0
3) Fat (dry basis,%) ≤1.5
4) Fiber (dry basis,%)

2005-06-08

Inquire Now

  • Textured Vegetable Protein

Textured Vegetable Protein

Features:
1) Protein (dry basis,%), (N x 6.25) ≥50.0
2) Moisture (%) ≤10.0
3) Fat (dry basis,%) ≤1.5
4) Fiber (dry basis,%)

2005-06-08

Inquire Now

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