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Dec-31-20
 

Palm Kernel Cake

(4.5)
  Soupin Jean Stephane
Saint-Paul, France
Palm Kernel Cake

Protein - 17.45% Fat - 8.52% Moisture - 1.86% Shell & Dirt - 4.10% Fibre - 15.33% Sand/silica - 0.08% Protein & Fat Combined -25.97%

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