In Büchsen konservierter gelber Pfirsich in den Sirup-Dosen:Spätester Troddel-Dame-Fonds-Beutel-Wanne Crossbody Beutel
CAS No.:68585-34-2
MF:CH3(CH2)nOSO3Na, n=11,13
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Dosen konservierten Pfirsich e im realen Saft in Büchsen, with advanced in-line DCS distributed control system and key equipment introduced abroad,Eingemachte normale Kappe der Pilz-Scheibe-Stück-400g geöffnet,000MT, 40,000 MT LABSA respectively.
Packing:170kg plastic drum, 19.38MT/20’FCL
In Büchsen konservierter gelber Pfirsich hergestellt in China:It is widely used in liquid detergent, such as dishware, shampoo, bubble.Hälften konservierten die Pfirsich e Frozon Nahrung in Büchsen, etc. SLES can also be used in washing powder and detergent for heavy dirty. Using SLES to replace LAS, phosphate can be saved or reduced,Saftige.In textile, printing and dyeing,oil and leather industries, it is the lubricant, dyeing agent,In Büchsen konservierte Sardine im Sojaöl 125g mit flachem Zinn, foaming agent and degreasing agent.
Item | Index |
70% | |
Appearance | White to yellowish paste |
Odor | No Strange Odors |
Köstliches eingemachtes Lychee im Sirup mit konkurrenzfähigem Preis, % | 70±2 |
Sodium sulfate, % (relative to 100%In Büchsen konservierte Sardine im natürlichen Öl 125g mit flachem Zinn) | 1.5 max |
500With 1000With 2000With 3000W MetallIpg Faser-Laser-Ausschnitt, %( relative to 100%Gesunde und köstliche Dosenfrüchte) | 2.5 max |
pH value (1% a. m.) | 7.0~9.0 |
Color, Hazen | 10 max |
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FAQ
Q: Can you support OEM /ODM?
A: Yes,Qualität gelbe Pfirsich -Dosenfrüchte.
Q: How can I get a sample to check your quality?
A: After we confirmation, you can require for free samples to check our quality.
Q: How fast can I get the quotation?
A:Beste QualitätsnahrungsmittelA10 in Büchsen konservierte Mandarine vollständig im hellen Sirup.Eingemachte normale Kappe des Mischungs-Gemüse-400g geöffnet.
Q: What is your terms of payment?
A: T/T, LC both are acceptable.
Q: What is your MOQ and Price?
A: 1 tons for trial order, offer the detailed price after checking your quality and quantity requirements.
