Description
Ingredients
Net Contents
Preparation and Usage
| Typical Values | Analytical constituents (%): |
|---|---|
| Protein: | 44.0 |
| Fat content: | 19.0 |
| Inorganic matter: | 7.0 |
| Crude fibre: | 1.0 |
| Moisture: | 27.0 |
| Energy: | 348 kcal/100 g |
| Additives per kg: | - |
| Preservatives | - |
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