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Vipande vya Nyama vya LSF-28 (samaki)
Viungo: Samaki 39.4%, samaki 30%, wanga 8%, karanga 3%, njegere 3%
Muundo wa nyongeza: Gliseroli 12%, sorbitol 4%, chumvi 0.3%, Chondroitin sulfate 0.2%, glucosamine hydrochloride: 0.1%
Kiwango cha virutubisho: Protini ≥30%, mafuta ≥0.5%, nyuzinyuzi ≤2%, majivu ≤8%, unyevu ≤23%
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LSF-27-Vijiti vya maziwa (pamoja na viazi vitamu na samaki)
Viungo: Samaki 40.2%, kuku 25%, ngozi ya ng'ombe 6%, wanga 12%, soya 3%, ngano 2%, karanga 2%
Muundo wa nyongeza: glycerol 8%, sorbitol 1.5%, chumvi 0.2%, kiini cha kukaanga cha Kifaransa 0.1%
Kiwango cha virutubisho: Protini ≥28%, mafuta ≥0.5%, nyuzinyuzi ≤1%, majivu ≤6%, unyevu ≤23%
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Roli ya chewa ya LSF-26 yenye chipsi za viazi vitamu
Viungo: Viazi vya manjano vya kukaanga: 60% (wanga), minofu ya chewa: 14.2% (wanga), glycerol: 11.4%, wanga: 11.4%, protini ya njegere: 2.8%, chumvi: 0.20%
Kiwango cha virutubisho: Protini ≥4%, mafuta ≥0.5%, majivu ≤8%, nyuzinyuzi ≤3%, unyevu ≤23%
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LSF-25-Sushi na mchicha na chewa
Viungo: Kuku: 50%, samaki: 15%, glycerol: 12.6%, kolajeni ya mifupa ya ng'ombe 10%, wanga wa mahindi: 4.7%, protini ya karanga: 3.1%, protini ya njegere: 4%, mchicha: 0.4%, chumvi: 0.2%
Kiwango cha virutubisho: Protini ≥36%, mafuta ≥0.5%, majivu ≤8%, nyuzinyuzi ≤3%, unyevu ≤23%
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LSD-46-Bata na vipande vya samaki
Viungo: Bata 32%, samaki 24.3%, kuku 10%, wanga 18%, protini ya soya 2%, protini ya ngano 2%, protini ya karanga 2%
Muundo wa nyongeza: glycerol 8%, sorbitol 1.5%, chumvi 0.2%
Kiwango cha virutubisho: Protini ≥23%, mafuta ≥0.5%, nyuzinyuzi ≤1%, majivu ≤6%, unyevu ≤23%
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LSD-45-Sushi na bata na chewa
Viungo: Bata: 50%, samaki: 15.4%, glycerol: 12.6%, kolajeni ya ng'ombe 10%, wanga: 4.7%, protini ya karanga: 3.1%, protini ya njegere: 4%, chumvi: 0.2%
Kiwango cha virutubisho: Protini ≥36%, mafuta ≥0.5%, majivu ≤8%, nyuzinyuzi ≤3%, unyevu ≤23%
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LSD-44-Bata na samaki aina ya Oreo wa chewa
Viungo: Nyama ya bata: 58.7%, samaki: 14.7%, glycerol: 9.7%, wanga: 7.5%, protini ya njegere: 4.9%, protini ya karanga: 4.3%, chumvi: 0.2%
Kiwango cha virutubisho: Protini ≥35%, mafuta ≥0.5%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤23%
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LSB-13-Nyama ya ng'ombe na sushi ya chewa
Viungo: Nyama ya ng'ombe: 50%, samaki: 15.4%, glycerol: 12.6%, kolajeni ya ng'ombe 10%, wanga: 4.7%, protini ya njegere 4%, protini ya karanga: 3.1%, chumvi: 0.2%
Kiwango cha virutubisho: Protini ≥36%, mafuta ≥0.5%, majivu ≤8%, nyuzinyuzi ≤3%, unyevu ≤21%
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LSB-12-Vipande vya nyama ya ng'ombe nyembamba
Viungo:Nyama ya ng'ombe: 33.8%, bata: 33.7%, glycerol: 15.4%, wanga wa mahindi: 9.3%, sorbitol: 3.1%, protini ya karanga: 2.8%, protini ya soya iliyotengwa: 1.6%, chumvi: 0.3%
Kiwango cha virutubisho: Protini ≥25%, mafuta ≥0.5%, majivu ≤8%, nyuzinyuzi ≤3%, unyevu ≤20%
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Vipande vya nyama ya ...
Viungo: Nyama ya ng'ombe: 49%, bata: 21%, glycerol: 14.8%, wanga wa mahindi: 8.4%, protini ya karanga: 3.4%, protini ya njegere: 3.4%
Kiwango cha virutubisho: Protini ≥37%, mafuta ≥0.5%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤20%
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Chipsi za nyama ya ...
Viungo: Nyama ya ng'ombe: 49%, bata: 21%, glycerol: 14.8%, wanga wa mahindi: 8.4%, protini ya karanga: 3.4%, protini ya njegere: 3.4%
Kiwango cha virutubisho: Protini ≥37%, mafuta ≥0.5%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤20%
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LSC-162-Roli ya kuku na viazi vya zambarau
Viungo: Viazi vya Zambarau vya Kifaransa: 65.9% (wanga), minofu ya chewa: 13% (wanga), glycerol: 10.5%, wanga: 5.2%, protini ya karanga: 5.2%, chumvi: 0.20%,
Kiwango cha virutubisho: Protini ≥4%, mafuta ≥0.5%, majivu ≤8%, nyuzinyuzi ≤3%, unyevu ≤23%
Tangu 1998Nambari ya Hisa：832419
