Subject of Procurement

• Procured: Egg mass.
• Main technical requirements, specifics:
  • Pasteurized, chilled hen egg mass without preservatives is procured.
  • Ingredients – egg mass.
  • Color: from yellow to orange.
  • Odor and taste – characteristic of liquid hen eggs.
  • Appearance – homogeneous, liquid mass without foreign impurities.
  • Microbiological characteristics: Salmonella must not be present in 25 g.
  • The inner part of the packaging and other packaging material…
     
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