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HOW IT WORKS
Meat is first packed traditionally (foam tray and plastic wrap). Then, each pack- age is placed in a special bag where oxygen is replaced with a mixture of carbon monoxide, carbon dioxide and nitrogen. A NO-OX Scavenger is added to remove any excess oxygen. This inhibits microbial growth and extends the distribution life for up to 30 days for whole muscle and 21 days for ground.
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Longer shelf life
Reduced moisture loss
Fresh bloomed appearance
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From preserving product to eliminating waste, NO-OX provides specific benefits to all levels of the distribution chain.
Easy-to-stock meat cases
Reduce out-of-stock situations
Reduce markdowns and shrink
Longer storage life and freshness
Lower production cost & increased profitability
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Familiar package
Maximize production
No cutting, no training
Precise inventory control
Suppresses microbial growth
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CO2 modified
Easy open packages
Individual packaging
Packaging foam trays
High-output equipment
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Desiccare provides shorter lead times with our quality in manufacturing—we have efficiently shortened our lead time to 3-4 weeks which is typically shorter than most desiccant suppliers.