Description

NUTRITIONAL FACTS, per 100g Energy value, kcal – 100 (410 kJ) Proteins, g – 6.8 Fat, g – 1,2 Carbohydrates, g – 18,0 METHOD OF MANUFACTURING: Shock Freezing TERMS AND CONDITIONS OF STORAGE 1. Not more than 24 months at a temperature not higher than -22 ± 2 ° C and a relative humidity of 95%. 2. Not more than 12 months at a temperature not higher than -18 ± 1 ° C and a relative humidity of 95%.

Vegetables, frozen and deep-frozen
  • Frozen and deep-frozen foods
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