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Egg white lysozyme 20000U/MG is used in food dairy products and meat products

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Egg white lysozyme 20000U/MG is used in food dairy products and meat products

Egg white lysozyme 20000U/MG is used in food dairy products and meat products
Egg white lysozyme 20000U/MG is used in food dairy products and meat products
Egg white lysozyme 20000U/MG is used in food dairy products and meat products Egg white lysozyme 20000U/MG is used in food dairy products and meat products Egg white lysozyme 20000U/MG is used in food dairy products and meat products Egg white lysozyme 20000U/MG is used in food dairy products and meat products Egg white lysozyme 20000U/MG is used in food dairy products and meat products

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Produktdetails:
Herkunftsort: Nanning, Guangxi, China
Markenname: Doing-Higher
Zertifizierung: ISO FSSC22000 HALAL
Modellnummer: Lysozym
Zahlung und Versand AGB:
Min Bestellmenge: 1 KG
Preis: Verhandlungsfähig
Verpackung Informationen: Außenverpackung: Kartonbox, Kartontrommel
Lieferzeit: 5-15 Tage
Zahlungsbedingungen: T/T, Western Union,
Versorgungsmaterial-Fähigkeit: 3t/Tag
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Egg white lysozyme 20000U/MG is used in food dairy products and meat products

Beschreibung
Physische Eigenschaften: Weißes bis hellgelbes Pulver Enzymaktivität: 2000U/mg-20000U/mg
Geruch: Besonderer Geruch Löslichkeit: Löslich in Wasser
Optimaler pH -Wert: Ph2.0-11.0 Optimale Temperatur: 40-50 ℃
Produktausführungsstandards: GB1886.174-2016 Additionsmenge: 0,07-0,1%

Lysozyme is extracted from egg white and is a natural antibacterial protein that can lyse bacterial cell walls to achieve antibacterial and preservative effects. It is a commonly used biological preservation enzyme preparation for food. It targets Gram positive bacteria, destroys the peptidoglycan structure of the bacterial cell wall, and causes bacterial rupture and inactivation. It has high safety and can be used for various types of food preservation. Widely used in food

Größe und Tag:

20000U/Mg Lysozym,

2000U/Mg Lysozym,

Technologie der enzymatischen Hydrolyse von Futtermitteln Lysozym

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