سعر فوب
أحصل على آخر سعر550 ~ 670 / Metric Ton ( Negotiable )
|25 Metric Ton Minimum Order
بلد:
Russia
نموذج رقم:
VSF - BT01
سعر فوب:
550 ~ 670 / Metric Ton ( Negotiable )أحصل على آخر سعر
الموقع:
Russia Federation
سعر الحد الأدنى للطلب:
550 per Metric Ton
الحد الأدني للطلب:
25 Metric Ton
تفاصيل التغليف:
21 tons / Isotank / cont. 20 'DC or As Buyer Demands
موعد التسليم:
5-21 Days After Order Confirmation
القدرة على التوريد:
80000 Metric Ton per Month
نوع الدفع:
T/T, L/C, Western Union, Money Gram, PayPal
مجموعة المنتج :
الشخص الذي يمكن الاتصال به Mr. Karen
Dubininskaya, 53/7, Moscow City, Moscow
Tallow is a
rendered form of beef fat. It is solid at
room temperature. Unlike suet,
tallow can be stored for extended periods without the need for
refrigeration to prevent decomposition, provided it is kept in an
airtight container to prevent oxidation.
In industry,
tallow is not strictly defined as beef
fat. In
this context, tallow is animal fat that conforms to certain
technical criteria, including its melting
point. It is common
for commercial tallow to contain fat derived from other animals,
such as lard from pigs, or even from plant
sources.
Tallow consists
mainly of triglycerides (fat), whose major constituents are derived
from stearic and oleic acids.
Production of
biodiesel
Tallow can be
used for the production of
biodiesel in
much the same way as oils from plants are currently used.Because
tallow is derived from animal by-products, which have little to no
value to commercial food industries, it avoids some of the food
vs. fuel
debate.
بلد: | Russia |
نموذج رقم: | VSF - BT01 |
سعر فوب: | 550 ~ 670 / Metric Ton ( Negotiable ) أحصل على آخر سعر |
الموقع: | Russia Federation |
سعر الحد الأدنى للطلب: | 550 per Metric Ton |
الحد الأدني للطلب: | 25 Metric Ton |
تفاصيل التغليف: | 21 tons / Isotank / cont. 20 'DC or As Buyer Demands |
موعد التسليم: | 5-21 Days After Order Confirmation |
القدرة على التوريد: | 80000 Metric Ton per Month |
نوع الدفع: | T/T, L/C, Western Union, Money Gram, PayPal |
مجموعة المنتج : | Agriculture |