Beruflich Dokumente
Kultur Dokumente
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020004-100
KP
NET WT. 10L
PIIOZl!N
0 00 <73461 20004 3
RAW
K!EEIP FROZEN! CODE 040361 ~
4,
NET WT. 112 LBS 0
3
4 /'3LB Bags 6
1
fOR f100D1SAFETY, ( 100K .A
TO AMINIMUM IINlERNAl
Ch . k ' '7r d ' TEMPERATURE 0 F165F 1
. ' ' lC ' '' en J.. en ers ' ', MEASURED 81YAMEAT 1
Sal , Mod'i'.fied Fcod Starch, Bhi F\'"'1per;. Yellow Com Floor, Canola Oil,
% Daill 'lailue"'
Spice, Susa.r, Yea:r.t, Salt! Soybean Oil, Yellow #5 o:nd i 6 ICoiori .
'Total Fat 7g 10 %1
II 11 II
10073 46,1 ,4 036,18
\frtam in AO%
Galoium 0% ., VitamIronin C 6%
2%
L
@51~~ A
0
Traditional Sage 4
5
4
Raw Breaded Dark Meat Chicken with Homestyle Stuffing a
INIUDIIN'III Chid.i t.a M.rt (c:Glllainillf Ufl Tu 13% Of ASululian Of 'Walar1: Ric. Sia~ I.Nmn J11ic. Canc.1lii::alllt, Raadac:I Ch1cl.n, Sa~
0
VinlFr:r S.-:r Natinl ~)'" Watw.- &riched BINched 'Nheat flMc (Enrtched Wi6 Nilcir,. ferflW Sulfate. Thiamine MIMniira:r Rw-in. t
._. Addi. \'\lbNt FIIM-:r V..-.W. Oil l\.iqarf,i tcGM1a AM/Or S.111n OlL ..,,.,._,Salt.~ S.,-., Otl :r ""'-' & ~ .
Sarr LK~n (An m~IRNI, SotluN ~ ~ , Ntlfidal Bunt, F~ 0tlk ~ Ba CaNIIIM [ON,I. V11ann A Palma.J,
m11r:hNI ""'-1 Flaur1 ~RIIM Pc:l:li!IHs (PdalD11, Mriiie Ancil Di(ll,ariaN), Camaint 2% Or a.. Of:: Wholt 'MM1- flcM.r1: .Marlifilfll FflCICII
51.h, c.1,,-utwcl en.n.., Y.a- Ctm Flr:u. Wt, hpr:r c.hy,J,.... c.l.,y, ~ S,..:r Nitmi,..I
v.llow .s. ~low 6. DetdJole, Pf!fff01WMCI ._ V..,ta:le Otl.
CNlu:: Wll111t,..,
RAW
KIi ICIOD SMEil, <DOI TO I IUII IIIIIIIAl.1EIIPlll11IIE OF 1In. . . . . n A11111' 'IIIDllNiia
049438
wt
IEEP
FROZEN Ill 1111111
10073461454382 9ZE4
ILIS
PCS.3&