Курица, свинина, говядина из Аргентины и Бразилии. - 108631

جثث لحم الضأن. الوزن 15-30 كجم. مبرد / شهادة حلال / جميع وثائق التصدير /

Сосиска Берлинская из мяса птицы. Производство Республика Беларусь. Есть соответствующий пакет документов для поставки в Российскую Федерацию, Меркурий.

Сосиска Свинная "Купеческая" СТБ " второго сорта  Сосиска Мясная без Растительных Белков и ГМО

يخنة اللحم البقري المعلب ، الدرجة الأولى GOST 32125-2013 المكونات: لحم البقر ، دهن البقر ، البصل ، الملح ، الفلفل الأسود ، ورق الغار. الوصف: جزء الكتلة من اللحم حسب الوصفة - 97.5٪ مدة الصلاحية 4 سنوات القيمة الغذائية لـ 100 جرام من المنتج: بروتينات ، جم - 15.0 ، دهون ، جم - 17 ، قيمة طاقة 100 جرام من المنتج - 884 كيلو جول / 213 سعر حراري

DuPont™ Tyvek® 500 Hooded Jumpsuit Expert.Material: TYVEK polyethylene - 100%, 41 g/m²Weight: less than 180g.Closure: zipperDesign features: 3-piece hood provides optimal fit and freedom of movement of the head. Elasticated hood, cuffs and hem, glued-in elastic waistband.Design allows for freedom of movement.Easy to grip with gloves, oversized zipper pull tab.Tyvek® material is made from high-density polyethylene fibers using fast twist technology for a superior fit. protective properties, durability and convenience. Tyvek® is a breathable material that is permeable to air and water vapor, but repels splashes of aqueous solutions and aerosols. A high degree of barrier protection against fine particles, viral and bacterial agents, fibers up to 1 micron in size, and at the same time extremely low linting of the material itself. Antistatic treatment. Silicone-free. Applications: medical, pharmaceutical, chemical, oil and gas, equipment repair, paint spraying, general cleaning and many others. Complies with TR CU 019/2011Color: white Size range: S, M, L, XL, XXL, XXXL

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Emmental cheese has a mass fraction of fat in dry matter of 45%. Elite cheese of the Swiss group. The maturation period is 60 days. Emmental is a traditional semi-hard cheese with large round eyes, which are formed in cheese due to the work of propionic acid bacteria and the peculiarities of the technological process. Emmental has a dense and plastic mass, and the yellowish crust is firm and exudes flavor only like mown grass. It matures in a latex coating like in an eggshell in a special chamber at strictly defined temperatures As a rule, it is served as a separate appetizer, sliced, it is good It is combined with nuts, figs, and olives. The cheese also melts well and is suitable for making soups, open pies, fondue, cheese pizza. Nutritional value of 100 g of product: protein – 25 g, fat – 25 g. Energy value (caloric content):1350 kJ (330 kcal).

Among the similar cheeses that pile up on the shelves of our stores, Marble stands out for its original coloring, combining two colors - yellow and orange. Ingredients: normalized milk, table salt, drinking water, compactor – calcium chloride, bacterial starter culture of mesophilic and thermophilic lactic acid microorganisms, preservative – lysozyme, natural milk-converting enzyme of animal origin, dye E160b. Energy value: 1470 kJ, 351 kcal protein 25.2 fat 24.8 The mass fraction of fat in dry matter is 45.0% Shelf life is 240 days at t =0-4 ° C. The cheese maturation period is at least 30 days. TU BY 101497290.013TI VMSZ 300061219.035

Russian new Young cheese with cumin Price $8,3 There are things that give a double portion of pleasure and health in a duet. Like, for example, our cheese - "Russian new young with cumin". Do you know what is useful for cumin? This seasoning is present in the kitchen of every housewife, and for good reason. The medicinal properties of cumin are due to the composition of its essential oil, which is a wonderful antiseptic. Cumin is a godsend for the health of the gastrointestinal tract. In general, it is possible to list the healing properties of cumin, which contains a large number of minerals, endlessly: it increases appetite, is useful for various cardiovascular diseases, reduces headaches, is recommended for respiratory diseases, it is prescribed to nursing mothers to improve lactation. That's why we decided to add it to OUR NEW PRODUCT. And we got the Russian New Young cheese with cumin, the mass fraction of fat in the dry matter is 50%. At home, some housewives cook cheese with cumin. And in Latvia, cumin cheese is a traditional dish of Latvian cuisine, which is prepared for the Jan Day holiday. The mass fraction of fat in dry matter is 50.0% Shelf life is 240 days at t =0-4 ° C. The cheese maturation period is at least 30 days. Barcode: 4811208009131

There are things that give a double portion of pleasure and health in a duet. Like, for example, our cheese - "Russian new young with cumin". Do you know what is useful for cumin? This seasoning is present in the kitchen of every housewife, and for good reason. The medicinal properties of cumin are due to the composition of its essential oil, which is a wonderful antiseptic. Cumin is a godsend for the health of the gastrointestinal tract. In general, it is possible to list the healing properties of cumin, which contains a large number of minerals, endlessly: it increases appetite, is useful for various cardiovascular diseases, reduces headaches, is recommended for respiratory diseases, it is prescribed to nursing mothers to improve lactation. That's why we decided to add it to OUR NEW PRODUCT. And we got the Russian New Young cheese with cumin, the mass fraction of fat in the dry matter is 50%. At home, some housewives cook cheese with cumin. And in Latvia, cumin cheese is a traditional dish of Latvian cuisine, which is prepared for the Jan Day holiday. The mass fraction of fat in dry matter is 50.0% Shelf life is 240 days at t =0-4 ° C. The cheese maturation period is at least 30 days. Barcode: 4811208009131

Cheese "Ilnyany gust" (Flaxseed flavor). Reduces cholesterol. It contains omega 3. It is ideal for melting in dishes. Cheese with flax seeds will energize and provide the body with useful substances, because flax is one of the few plant sources of Omega-3 acids. These fatty acids improve metabolism, promote fat burning, reduce harmful cholesterol levels, normalize the functioning of the brain and the entire nervous system, and prevent the development of depression and neurosis. The mass fraction of fat in dry matter is 45% The cheese maturation period is at least 25 days. HS Code 0406909909 Barcode 481120800 Shelf life is 180 days at t=0-4

This novelty is distinguished by its individual taste and aroma. Semi-hard saffir cheese has a pleasant fruity and pronounced spicy taste. It is made using classical technology from high-quality milk with specially selected starter cultures. The individual feature of the cheese is its delicate plastic consistency and mild fruity and spicy taste. The latex crust reliably protects the cheese from the external environment, thereby giving it original taste characteristics. Saffir aged cheese with 45% fat content is a representative of the Dutch premium cheese group. The cheese has no pattern on the cut. It is allowed to have single round, oval or irregular eyes of various diameters. The consistency is dense, homogeneous, the dough is slightly brittle at the bend. The color is slightly yellow, uniform throughout the entire mass. Cheese goes great with figs, almonds and walnuts, as well as with dry white wine. Ingredients: normalized pasteurized milk, salt (contains anti–caking agent E536), sealer - calcium chloride, bacterial starter culture of mesophilic and thermophilic lactic acid microorganisms, preservative - sodium nitrate, natural milk-converting enzyme preparation of animal origin (chymosin, pepsin), enzyme preparation of animal origin – lysozyme, complex food additive (acidity regulator - sodium hydroxide E524, the dye is norbixin E160b).Nutritional value of 100 g of product: fats - 25 g, proteins - 29 g, energy value (average values): 1420 kJ/340 kcal. After opening the package, store at a temperature from 0 °C to 4 ° C. Packed under vacuum. Store at a temperature from 0 ° C to plus 4 ° C and a relative humidity of 75-85%.. The mass fraction of fat in dry matter is 45.0% Shelf life is 180 days at t =0-4 ° C. The cheese maturation period is at least 60 days.