| 摘要 |
Pâté based on a mixture of meat and offal possibly containing condiments andingredients commonly used in the preparation of pâtés, characterised in thatit has a fat material content of less than 20% relative to the total mass ofpâté and in that it contains a food binder having a neutral taste and whichis mixed with a liquid in such fashion as to exhibit a paste-likeconsistency, and is capable of conferring to the pOtU moist and smoothproperties. |
