Chapter 2 related documents Pork plate refers to products made from pork fat, n and phangphuet off the edge removed. It is going to be frozen, sliced or minced pork meat may be used. Be fermented with salt and soy sauce seasoning such as white sugar, it may use the egg white, then dried by the Sun or any other source of energy is going to be shopping (grilling) or baking (baking), ripe for features you want to.General characteristics must be certain pad in the same package must have a similar-sized pieces, and there are regular in thickness may be broken. The color must be the color of natural components that better use could there have been slight burns.Smell taste. Must have good taste, natural flavour of the ingredients used, without any other unwanted smell like smell? The smell is sweet salty enough huen.The characteristic texture tongkrop not necessary When checking the score according to the table. The average scores of each required feature everyone from the auditor. No less than 3 points and there are no features which have 1 point from one reviewer.The immune system cannot find anything that is not a component that is used, such as sand, Earth, gravel, hair pieces, such as an insect or animal sewage from mice, birds.Food additives.1 do not use sodium or potassium, Chennai, Chennai Sai (potassium nitrate), concentrate (DIN prasio) sodium potassium thaira thaira Nai or Nai.2 do not use all kinds of colors. Water systems (water activity) entity beat Aston Villa must contain no more than 0.4.* Note: water systems (water activity) entity video hit is a key factor in the prognosis of food shelf life and is an indicator of access to food safety by controlling the survival. Development and creation of toxins of microbial All microorganisms microbial count must not exceed 1 × 104 colonies per 1 gram yeast and fungi, for example, must be less than 10 colonies per 1 gram sample.Hygienic conditions in pig sheets, hygienic conditions are in accordance with the instructions according to the GMP.
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