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| Chemical analysis | Specification | Methods of analysis |
|---|---|---|
| Protein(N×6.25, dry base) | Min. 90.0% | GB/T5009.5-2010(KJELDAHL) |
| Moisture | Max. 8.0% | GB/T5009.3-2010 |
| Ash | Max. 6.0% | GB/T5009.4-2010 |
| Fat | Max. 0.5% | GB/T5009.6-2008 |
| PH | 7.5-8.5 | - |
| Physical analysis | ||
| Color | Cream white fine powder | SYS-ZY-CPZY-02 |
| Flavor | Bland | SYS-ZY-CPZY-03 |
| Particle Size on 100 Mesh | Min 90% | SYS-ZY-CPZY-09 |
| Microbiology analysis | ||
| Total Plate count (cfu/g) | Max. 20000 cfu/g | SN0168-92 |
| E.Coli (mpn/100g) | Negative | SN0169-92 |
| Salmonella | Negative | SN0170-92 |
| Packaging & Logistics | ||
| Packing | 20kgs/bag net weight, multi-wall, poly-lined paper bag | |
| Label | Brand name; Product name, Manufacturer, CIQ register no., Batch no., Manufacture date and Expiry date | |
| Storage | The product should be stored on the pallet, and in a dry cool place (at a temperature of ≤23ºC and a relative humidity of ≤60ºC) | |
| Shelf life | Within 12 months' shelf life under above storage situation. | |