

Brix level: min 8
Colour:100% typical yellow color,
Taste and flavour: typical,sound,ripe apricot
Stones: absent
Foreign bodies & others: absent
2.Microbiological conditions:
Total viable count: max. 104 C.F.U. per gram
Yeast: max. 104 C.F.U. per gram
Mould: max. 103 C.F.U. per gram
Pathogenic bacterial: absent per gram
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