Thov ib daim Quote
Cov khoom
Lactobacillus + Saccharomyces cerevisiae
Product Description
(1) Tshem tawm cov teebmeem ntawm kev tiv thaiv kev noj haus.
(2) Kev zom ua ntej hauv vitro, txhawb kev hloov pauv ntawm cov as-ham thiab cov ntsiab lus ntawm cov protein me me.
(3) Tshem tawm thiab degrade ib feem ntawm co toxins.
(4) Txhim kho plab hnyuv noj qab haus huv, txhim khu kev tiv thaiv kab mob.
Khoom Specification
| Yam khoom | Kev tshwm sim |
| Fermentation Kub | 30-40 ℃ |
| ntub dej | ≤ 12% |
| protein ntau | ≥48% |
| lactic acid | ≥2% |
| pH | ≤5.6 |
Rau Cov Ntaub Ntawv Cov Ntaub Ntawv, Thov hu rau Colorcom pab pawg muag khoom.
Pob:25kg / hnab los yog raws li koj thov.
Cia:Khaws ntawm qhov chaw ventilated, qhuav.
Executive Standard:International Standard.
Sau koj cov lus ntawm no thiab xa tuaj rau peb
