Product List (Total 10 Products)
MEAT AND BONE MEAL
Producing process: The raw materials of meat and bone meal are mainly from by-products of pigs, cattle and sheep in slaughterhouse, whose main components are ...
Last Updated: Feb 28, 2012
Dry yeast
Instant and Active
With High sugar or Low sugar.
1. Composition: Protein, vitamin B, carbohydrate, calcium, iron and other trace elements.
2. Application: Dry Yeast ...
Last Updated: Feb 28, 2012
Choline Chloride 50% 60%Corn cob
Chemical name: Trimethy1-2-hydroxyethylammonium chloride
CAS number: [67 _ 48 _ 1]
Molecular formula: C 5 H14NCLO
Molecular weight: 139.62
...
Last Updated: Feb 28, 2012
Choline Chloride 70%\75% Liquid
Chemical name: Trimethy1-2-hydroxyethylammonium chloride
CAS number: [67 _ 48 _ 1]
Molecular formula: C 5 H14NCLO
Molecular weight: 139.62 ...
Last Updated: Feb 28, 2012
SpecificationsInstant Dry Yeast:
1. Fast Fermentation, High Nutrition, Long Self-life
2. Low & High Sugar
3. ISO & SGS
4. 80g~20kg
Baking Yeast (instant dry yeast):
1. ...
Last Updated: Feb 28, 2012
ALLICIN
I. Product Introduction
Appearance: White floating powder with strong garlic smell.
Specification: 25%/15%
Main component: [(CH2=CHCH2)2S3]
II. Function:
1. ...
Last Updated: Feb 28, 2012
Yeast Powder
This product is a kind of microorganism formulation. The Vegetable protein has been turned inunicellular protein by yeast, which can be diaested and used by animals ...
Last Updated: Feb 28, 2012
Betaine
Chemical Name: ( Carboxymethyl) trimethy lammonium hydroxide inner salt
CAS number: [ 590-46-51]
Molecular formula: C 5 H 11 NO 2. HCl
Usage
Based on the present ...
Last Updated: Feb 28, 2012
CAS No.: 149-32 Other Names: Animal feed additive Place of Origin: Shandong China (Mainland)
Type: Feed Grade Proteins Efficacy: Feed Preservatives, Promote Healthy...Brand Name: ...
Last Updated: Feb 28, 2012
Barkery yeast with low sugar or high sugar
Our factory set up for more than 10 years, always act on Quality is the Life of enterprise, sincere talent has development.
Active ...
Last Updated: Feb 28, 2012
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