Item
AJ FS TERIYAKI CHKN 6990143 10/2.20 # (01762)
Cooked Teriyaki Chicken Leg Meat with Sauce
COOKED CHICKEN LEG MEAT (Chicken Leg Meat, Water, Soy Sauce [Water, Wheat, Soybeans, Salt], Sugar, Potato Starch, Canola Oil, Mirin {Sake [Water, Rice, Koji (Aspergillus Oryzae)], High Fructose corn Syrup, Sugar, Salt, Water, Yeast Extract}, Sake [Water, Rice Koji (Aspergillus Oryzae), Salt], Yeast Extract, Hydrolyzed Corn & Soy Protein}, TERIYAKI SAUCE {Water, Soy Sauce [Water, Wheat, Soybeans, Salt, Alcohol Vinegar, and Lactic Acid], Sugar, Sake [Water, Rice, Koji (Aspergillus Oryzae), Salt] Salt, Modified Cornstarch, Monosodium Glutamate, Ginger, Xanthan Gum}.
Protein - Poultry
Locations
| Location name | Address |
|---|
Documents
| Type | Location |
|---|---|
| Product Specification Sheet | JFC - Ajinomoto - BrucePac |
| Product Specification Sheet | JFC - Ajinomoto - BrucePac |
| CoA Sample | JFC INTERNATIONAL INC LA Branch |
| CoA Sample | JFC INTERNATIONAL INC LA Branch |
| CoA Sample | JFC - Ajinomoto - BrucePac |
| CoA Sample | JFC - Ajinomoto - BrucePac |
| Allergens | JFC - Ajinomoto - BrucePac |
| HACCP Process Flow Diagram | JFC - Ajinomoto - BrucePac |
| HACCP | JFC - Ajinomoto - BrucePac |
| Country of Origin | JFC - Ajinomoto - BrucePac |
| Item Questionnaire | JFC - Ajinomoto - BrucePac |
| Kosher | JFC - Ajinomoto - BrucePac |
| Nutrition | JFC - Ajinomoto - BrucePac |
| Suitability Requirements | JFC - Ajinomoto - BrucePac |