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Spain
Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Truffle Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Quince Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Olive Oil Speciality Foie Gras. Duck foie gras emulsion (crushed) with salt and pepper. Cooked in an autoclave at 104ºC (sterilized). Creamy texture ideal for spreading, preparing canapes and / or appetizers.
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Sterilisation Control Products Class 4 Steam Chemical Indicator Class 5 Steam Chemical Indicator Class 5 Integrator Class 6 Steam Chemical Indicator Bowie Dick Test Pack PCD / Helix Test ŧ )XL]PIRI 3HI 'LIQMGEP RHMGEXSV Formaldehyde Chemical Indicator Plasma Chemical Indicator Autoclave Tapes Biological Indicators
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Autoclaves for sterilizing - Import exportNumber of results
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