Soup and Gravy Base
184
(NSN) National Stock Number
8935-01-129-7954
Federal Supply Classification
8935 Soups and Bouillons
Item Name Code
01674
Schedule B Code
2104100020
Summary
Turkey food type, paste physical form
| DAC | HCC | DMIL | RNCC |
|---|---|---|---|
| 4 | - | - | 3 |
| RNVC | SADC | MSDS | RNAAC |
|---|---|---|---|
| 9 | - | - | 54 |
Identification
A commercially prepared dual purpose blend of food ingredients requiring the addition of a liquid, usually water or milk, to produce soup or gravy. Flour is additionally required as a thickening agent to produce gravy.
| INC | FIIG | Concept | Condition |
|---|---|---|---|
| 01674 | T113-P | - | 2 |
Specifications
Food Type
turkey
Details
Indicates the type of food.Physical Form
paste
Details
The recognized shape,configuration,structure,or mold of a substance,natural or refined,that most nearly corresponds to the appearance of the item.Material and Special Handling
Hazardous material, precious metals, criticality, and electrostatic discharge indicators.
| HMIC | PMIC | ESD/EMI | Criticality |
|---|---|---|---|
| N | A | - | - |
Freight
Universal / National Freight and Handling Information
| UFC | HMC | LTL | LCL |
|---|---|---|---|
| - | - | - | - |
| RVC | WCC | TCC | SHC |
|---|---|---|---|
| - | - | - | - |
Provided with every order
Order with confidence, we are a valued certified supplier serving customers in the military and aerospace industries.
- Counterfeit Parts Prevention
- 100% Product Inspections
- 7 Year Record Retention
- On Time Delivery
- HAZMAT Certified
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Manufacturer
FAQs
Frequently asked questions for NSN 8935-01-129-7954
What is the NIIN of the NSN 8935-01-129-7954?
The National Item Identification Number (NIIN) of the NSN 8935-01-129-7954 is 01-129-7954
When the NSN 8935-01-129-7954 was assigned to the Federal Catalog?
It was assigned 42 years ago, on Sat, Apr 10, 1982
Does the NSN 8935-01-129-7954 contain any precious metals?
Does not contain precious metal
Does the NSN 8935-01-129-7954 contain any hazardous material?
No data in HMIRS
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