9 fatty acids and vitamin E

Salt content (general) per declared unit (g or ml) 3 g

filled to the brim with fresh cottage cheese

and is especially recommended for accelerating connective tissue regeneration after injuries

Riboflavin 96% NRV

Bariumsulfat CZDA 1kg Säfte 9 fatty acids and vitaminBARIUM SULFATE Barium sulfate BaSO4 Barium salt of sulfuric acid CAS Number: 7727 43 7 EC Number: 231 784 4 Molar Mass: 233. 4 g mol Hazard Information: no hazardous classification Physical and Chemical Properties: Form: solid Color: white Odor: odorless pH Value: 3. 5 10 (suspension 100 g l, water, 20C) Melting Point: 1380C Boiling Point: thermal decomposition at 1580C Autoignition Temperature: not applicable Flash Point: not applicable Explosion