Vegetable Salad. St Rk 1391-2005. Lecho. In A Glass Jar. The Shelf Life Of The Goods Is At Least 10 Months From The Date Of Delivery To The Customer. At The Time Of Delivery, The Customer Should Not Exceed 1 Month. Packed In A Factory Sealed Packaging. Each Package Should Indicate: Manufacturer, Composition, Date Of Manufacture, Shelf Life, Storage Conditions. With Each Supply Of Goods, Provide A Mandatory Certificate Of Quality And Safety Of The Product. The Delivery And Unloading Of The Goods To The Customer’S Warehouse Is Carried Out At The Expense Of The Supplier For Working Hours Of The Customer, Fish Flood. St Rk Gb/T 18109-2019; Gost 32366-2013. Fresh -Frozen. Without A Head. The Surface Is Clean, Natural Coloring Inherent In This Type. Yellowing Of Meat Under The Skin Is Not Allowed. After Defrosting, Carcass Meat Should Have A Dense Consistency. At The Time Of Delivery, The Customer Should Not Exceed 15 Days. On Each Packaging, The Manufacturer Indicates The Manufacturer, Gost, Composition, Date Of Manufacture And Shelf Life, Storage Conditions. Delivery Is Carried Out In Transport Equipped For Transportation Of Food Products To Maintain The Temperature Regime Specified By The Manufacturer Of Transported Food Products. Shelf Life Of Not More Than 2 Months, Acid Acid Acid. Gost 19814-74. Food. Concentration: 70%. Packaging: 160 Gr, Cranberry. Gost 33309-2015. Fresh -Frozen. The Shelf Life Of The Goods Is At Least 1 Month From The Date Of Delivery To The Customer. The Delivery And Unloading Of The Goods To The Customer’S Warehouse Is Carried Out At The Expense Of The Supplier For Working Hours Of The Customer, The Pepper Is Sweet. Gost 34325-2017. Fresh, Clean, Without Damage. The Shelf Life Of The Goods Is At Least 7 Days From The Date Of Delivery To The Customer. The Delivery And Unloading Of The Goods To The Customer’S Warehouse Is Carried Out At The Expense Of The Supplier For Working Hours Of The Customer, Half -Smoked Sausage. St Rk 243-2013; Gost 31785-2012. Composition: Beef Meat, Pork Lard, Salt, Drinking Water, Black Pepper (Without Adding Soy And Poultry Soy). At The Time Of Delivery, The Customer Should Not Exceed 15 Days. On Each Packaging, The Manufacturer Indicates The Manufacturer, Gost, Composition, Date Of Manufacture And Shelf Life, Storage Conditions. Delivery Is Carried Out In Transport Equipped For Transportation Of Food Products To Maintain The Temperature Regime Specified By The Manufacturer Of Transported Food Products. The Delivery And Unloading Of The Goods To The Customer’S Warehouse Is Carried Out At The Expense Of The Supplier For Working Hours Of The Customer, Pasta. St Rk Gost R 51865-2010. From The Flour Of The First Grade (Curly, Tubular) Group To Class 1 In Polymer Packages. Packing - Not More Than 25 Kg. The Label Is Located Outside The Package. Packed In A Factory Sealed Packaging. Each Package Should Indicate: Manufacturer, Composition, Date Of Manufacture, Shelf Life, Storage Conditions. The Shelf Life Of The Goods Is At Least 6 Months From The Date Of Delivery To The Customer. With Each Supply Of Goods, Provide A Mandatory Certificate Of Quality And Safety Of The Product. The Delivery And Unloading Of The Goods To The Customer’S Warehouse Is Carried Out At The Expense Of The Supplier For Working Hours Of The Customer, Beef Liver. Attention! During The First Supply, The Goods Are Accepted With The Provision Of Ct-Kz Certificate. Gost 19342-73. 1 Category. Pure, Without Blood Clots, Lymph Nodes, Ligaments, Fat, Pathological Changes And Extraneous Smells Are Frozen Entirely By The Entire Locomotive Or Blocks Not Exceeding The Height Of The Liver Itself. Color Is Brown Or Red-Brown. At The Time Of Delivery, The Customer Should Not Exceed 15 Days. On Each Packaging, The Manufacturer Indicates The Manufacturer, Gost, Composition, Date Of Manufacture And Shelf Life, Storage Conditions. Delivery Is Carried Out In Transport Equipped For Transportation Of Food Products To Maintain The Temperature Regime Specified By The Manufacturer Of Transported Food Products. The Delivery And Unloading Of The Goods To The Customer’S Warehouse Is Carried Out At The Expense Of The Supplier For Working Hours Of The Customer
