NUTRITIONAL FACTS, per 100g Energy value, kcal – 48 Proteins, g – 0,8 Carbohydrates, g – 10,6 METHOD OF MANUFACTURING: Shock Freezing TERMS AND CONDITIONS OF STORAGE At a temperature not higher than -18 ± 1 ° C and a relative humidity of 95% not more than 12 months from the date of production

Fruit, frozen and deep-frozen
  • Fish, frozen and deep-frozen
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