| 摘要 |
FIELD: food industry. SUBSTANCE: condiment contains, mas.pts: soya paste, 500-531.9; Jerusalem artichoke puree, 409-435.1; sugar, 30-30.6; salt, 28-28.6; ground coriander, 0.5-0.51; ground red pepper, 0.5-0.51; vegetable oil, 32-32.7; flavoring, 0.18-0.183; sorbic acid, 0.8-0.816. EFFECT: improved organoleptical properties; broadened assortment of condiments. |
