Difference between revisions of "Lard"
From Cargo Handbook - the world's largest cargo transport guidelines website
(Created page with "Shipped in cartons and drums.<br> Liable to melt if subjected to heat. Typical melting point range 34-38°C. If exposed to prolonged heat, lard is subject to discolouration. Lard...") |
|||
| Line 2: | Line 2: | ||
Liable to melt if subjected to heat. Typical melting point range 34-38°C. If exposed to prolonged heat, lard is subject to discolouration. Lard may be subject to loss in weight due to absorption of some fat by containers. Unless air is excluded lard can undergo flavour spoilage. Liable to take taint. | Liable to melt if subjected to heat. Typical melting point range 34-38°C. If exposed to prolonged heat, lard is subject to discolouration. Lard may be subject to loss in weight due to absorption of some fat by containers. Unless air is excluded lard can undergo flavour spoilage. Liable to take taint. | ||
| + | [[Category:Food and beverages]] | ||
[[Category:Products]] | [[Category:Products]] | ||
Revision as of 10:22, 11 October 2011
Shipped in cartons and drums.
Liable to melt if subjected to heat. Typical melting point range 34-38°C. If exposed to prolonged heat, lard is subject to discolouration. Lard may be subject to loss in weight due to absorption of some fat by containers. Unless air is excluded lard can undergo flavour spoilage. Liable to take taint.