Asiago cheese - 108623

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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This cheese just beckons with its eyes! Meet Maasdam! Maasdam is a representative of semi-hard cheeses. It has a sweet-nutty taste and eyes ranging in size from 1 to 3 cm. This variety is originally from the Netherlands, got its name in honor of the small Dutch town of Maasdam. Dutch cheesemakers sought to outdo the Swiss and came up with their own cheese back in the 14th century. This is how this special variety turned out, which stands out among its cheese counterparts. Large eyes are the "work" of propionic acid bacteria. By the way, the eyes are not just a distinctive feature of the variety, they are a kind of indicator of the maturity of the product. At the Verkhnedvinsky dairy, large cheese heads mature on the shelves for at least a month, and every three days they are turned over so that the eyes are properly rounded. By the way, the Maasdam of Verkhnedvinsk cheese makers received the gold medal of the "Best Product-2019" competition at the PRODEXPO-2019 international exhibition in Moscow!To fully enjoy the taste of Maasdam, it is recommended to eat it separately from all products. A cheese plate can be supplemented with bread, fresh vegetables or fruits. But this kind of cheese melts perfectly, so it is ideal for cooking, for example, hot sandwiches, pizza or fondue.

Cheese "Gojus" M.D.J. in S.V. 45% is an Italian hard cheese. The technology corresponds to the production of Parmesan cheese, the only difference is that the lipase enzyme is not added to it, which gives a peculiar taste and smell to Parmesan cheese. The cheese has a firm base, a dark yellow color and an exquisite sweet taste. Gojus cheese is a classic seasoning of Italian cuisine. It goes well with semi-dry and dry wines. Fats 25 g. Proteins 29 g. Energy value kJ/kcal is 1420/340. 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 90 days.

Asiago cheese with a mass fraction of fat in dry matter of 45% is a traditional Italian cheese made from cow's milk. Cheese with a thousand-year history... Asiago. The homeland of this type of cheese is the Italian province of Vicenza, the Trento region in the area of the Alpine city of Asiago. The oldest variety in Italy and the most popular of semi-hard cheeses. By the way, you can find variants of the name: Asiago, Asiago, Asiago. Externally, Asiago differs from other varieties in its eyes: they have a bizarre shape and size. Depending on the maturation period, the cheese may have a different texture, but the young Asiago is especially attractive. It has a pleasant texture, sweet and mild aroma, rich creamy taste. The older cheese tastes like Parmesan.We make Assiago from fresh, high-quality milk, observing all technologies and nuances, under strict quality control, to give you the taste of elite European cheese. Be sure to take a moment for pleasure and eat a piece. Try Italy for a taste! You can add fruits, bread, or you can make panini. Enjoy your meal! 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 40 days. HS Code 0406909909 Barcode 4811208003375

Dutch yellow cheese made from cow's milk. The cheese has a smooth golden yellow color. It has a soft and elastic consistency and a cheesy taste with a bit of sourness and sharpness.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.Nutritional value per 100g. Protein:29.6 Fat:21.2 Energy value: 1548.8 kJ/370 kcal The mass fraction of fat in dry matter is 45.0% The cheese maturation period is 30 days. HS Code 0406909909 Barcode 4811208005348 Shelf life is 240 days at t =0-4 ° C.

A traditional semi-hard Dutch cheese. It has a mild, slightly salty or nutty taste and light piquant notes, and is practically odorless compared to other cheeses. Barcode: 4811208009117 HS Code: 0406908900 Shelf life - 240 days

This cheese just beckons with its eyes! Meet Maasdam! Maasdam is a representative of semi-hard cheeses. It has a sweet-nutty taste and eyes ranging in size from 1 to 3 cm. This variety is originally from the Netherlands, got its name in honor of the small Dutch town of Maasdam. Dutch cheesemakers sought to outdo the Swiss and came up with their own cheese back in the 14th century. This is how this special variety turned out, which stands out among its cheese counterparts. Large eyes are the "work" of propionic acid bacteria. By the way, the eyes are not just a distinctive feature of the variety, they are a kind of indicator of the maturity of the product. At the Verkhnedvinsky dairy, large cheese heads mature on the shelves for at least a month, and every three days they are turned over so that the eyes are properly rounded. By the way, the Maasdam of Verkhnedvinsk cheese makers received the gold medal of the "Best Product-2019" competition at the PRODEXPO-2019 international exhibition in Moscow!To fully enjoy the taste of Maasdam, it is recommended to eat it separately from all products. A cheese plate can be supplemented with bread, fresh vegetables or fruits. But this kind of cheese melts perfectly, so it is ideal for cooking, for example, hot sandwiches, pizza or fondue.