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| CHARACTERISTICS | |
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Moisture-activated and used for moist food. |
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Maximum exposure time: 12 hrs in dry environment. |
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Activates with moisture only thus eliminating the risk of
reduced efficiency in the air prior to packaging. |
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| APPLICATIONS | |
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Suchi, Fresh/Moist noodles, Hams and Sausages, Rice cakes, Fish cakes, etc. |
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| SIZES | |
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E-60 / E-100 / E-200 / E-200 / E-400 / E-3000 |
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