| 摘要 |
A complete meal formulation is disclosed, based on (a) 20 to 70 %.wt protein base, (b) 5 to 20 %.wt starch, (c) 1 to 20 %.wt fat, (d) 0 to 15 %.wt yeast extract, (e) minimal daily requirement of vitamins, (f) 1 to 2 % wt spice/flavor, (g) 0 to 60 % water. |
