Turkey meat

RED BAADER 3 mm

PROTEIN
14-18 %
FAT
18 + – 2 %
WATER
MAX 70 %
CALCIUM
MAX 0,1 %

MDM 1 mm

PROTEIN
14-17 %
FAT
18 + – 2 %
WATER
MAX 70 %
CALCIUM
MAX 0,1 %