Description
Ingredients
Net Contents
Preparation and Usage
| Typical Values | Analytical constituents (%): |
|---|---|
| Protein: | 34.0 |
| Fat content: | 20.0 |
| Inorganic matter: | 5.0 |
| Crude fibre: | 2.0 |
| Moisture: | 25.0 |
| Energy: | 355 kcal/100 g |
| Additives per kg: | Preservatives |
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