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Contact Supplier| T.P.C. | <100,000/GM |
|---|---|
| Coliforms | <1000/GM |
| E.Coli | 10/GM |
| Molds & Yeasts | <1000/G |
| Staph.Aureus | <100/G |
| B.Cereus | <100/G |
| Salmonella | Absent/25 g |
| Processing Method | Mature, fresh white onions are washed, trimmed out and dehydrated by passing Hot Air Closed continuous System. |
| Organoletic Properties | Colour : White Taste : Typical of fresh white onions Aroma : Typical of fresh white onions |