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acidic protease

discuss presonally
30000u/ g; 40000u/ g; 50000u/ g
¡¤ Brief introduction acidic protease preparation is produc
post: purplemoon12
thermostable alpha-amylase

discuss presonally
20000u/ g; 30000u/ g; 40000u/ g
¡¤ Brief introduction thermostable ¦Á-amylase preparation is
post: purplemoon12
probiotics

Beneficial bacteria(bacillus, Bacillus acidi lactici, Miyarisan,
Sinder Probiotics Probiotics is a hi
post: heidiguo
biololgical feed additvies

please send me an enquiry
25kgs/ drum
Appearance: Light beige free-flowing powder Odor: Slight fe
post: lilylv_china
dry bakery low sugar yeast 5kg

5KG
low sugar bakery yeast Activity along the high speed of fe
post: elzh2010
instant dry low sugar yeast500g

500G
BAKERY YEAST 500GRAM PER BAG 1)Activity along the high spe
post: elzh2010
hyaluronidase

hyaluronidase 1000IU/ mg, 750IU/ mg, 500IU/ mg
hyaluronidase 1000IU/mg£¬750IU/mg£¬500IU/mg (all from cattle,
post: aistinata
heparin sodium

Heparin Sodium 150IU/ mg
Heparin Sodium 150IU/mg,from cattle, sheep
post: aistinata
sugar-tolerance instant dry yeast

500g/ bag
Directions for use: Dough for the production of more than 8
post: lantywang
low sugar instant dry yeast

500g/ bag
Directions for use: Dough for the production of more than 8
post: lantywang
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
yeast

500g
Flour, yeast 0.5% -1% of the proportion of flour mixed.
post: fashifa
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