How are the grade standards for imported fishmeal classified?
Classification of grade standards for imported fishmeal
Currently on the market, imported fishmeal comes in SD and FAQ types. SD is divided into super steam-dried, Taiwan, China grade, Japan grade, ordinary steam-dried, coarse goods... So how exactly do you judge each grade? What is used as the standard? What is the order of quality?
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There is no very good method; let the indicators speak for themselves
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Fishmeal is so hard to control. The indicators can be faked and made to look perfect. I think the most important thing is still microscopic examination, but there is basically nothing that is not adulterated with other things, and there is not much meat either. It is really a headache. Please, experts, give some experience, thank you
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I would also like to hear the experts' detailed explanation
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There is no very good method; let the indicators speak for themselves
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Fishmeal is so hard to control. The indicators can be faked and made to look perfect. I think the most important thing is still microscopic examination, but there is basically nothing that is not adulterated with other things, and there is not much meat either. It is really a headache. Please, experts, give some experience, thank you
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I would also like to hear the experts' detailed explanation