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LSCJ-53-Diced kuku na karoti
Viunga: Kuku: 71.3%, wanga: 10%, protini ya karanga: 3%, karoti: 1.5%, protini ya pea: 1%
Muundo wa nyongeza: Glycerol: 10%, sorbitol: 3%, chumvi: 0.2%
Maudhui ya virutubishi:Protini ≥23%, mafuta ≥0.5%, nyuzinyuzi ≤2%, majivu ≤6%, unyevu ≤23%
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LSCJ-52-Kuku na mchicha kuumwa
Viunga: Kuku: 71.3%, wanga: 10%, protini ya karanga: 3%, mchicha: 1.5%, protini ya pea: 1%
Muundo wa nyongeza: glycerol: 10%, sorbitol: 3%, chumvi: 0.2%
Maudhui ya virutubishi:Protini ≥23%, mafuta ≥0.5%, nyuzinyuzi ≤2%, majivu ≤6%, unyevu ≤23%
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LSL-17-Kondoo na vipande vya samaki
Viungo: Samaki 24.3%, kuku 24%, kondoo 18%, wanga 18%, soya protini 2%, ngano 2%, karanga 2%
Maudhui ya virutubisho: Glycerol 8%, sorbitol 1.5%, chumvi 0.2%
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LSL-16-Sushi na kondoo na cod
Viungo: Nyama ya kondoo: 50%, samaki: 15.4%, glycerol: 12.6%, bovin collagen 10%, wanga: 4.7%, protini ya pea 4%, protini ya karanga: 3.1%, chumvi: 0.2%
Maudhui ya virutubishi: Protini ≥36%, mafuta ≥0.5%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤23%
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LSL-15-Vipande vya kondoo mwembamba
Viungo: Nyama ya kondoo: 33.8%, bata: 33.7%, glycerol: 15.4%, wanga wa mahindi: 9.3%, sorbitol: 3.1%, protini ya karanga: 2.8%, tenga protini ya soya: 1.6%, chumvi: 0.3%.
Maudhui ya virutubishi: Protini ≥25%, mafuta ≥0.5%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤23%
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LSL-13-Barbeque pete za kondoo
Viungo: Nyama ya kondoo: 49%, bata: 21%, glycerol: 14.8%, wanga wa mahindi: 8.4%, protini ya karanga: 3.4%, protini ya pea: 3.4%
Maudhui ya virutubishi: Protini ≥37%, mafuta ≥0.5%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤20%
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Vipande vya kondoo vya LSL-12-Barbeque
Viungo: Nyama ya kondoo: 49%, bata: 21%, glycerol: 14.8%, wanga wa mahindi: 8.4%, protini ya karanga: 3.4%, protini ya pea: 3.4%
Maudhui ya virutubishi: Protini ≥37%, mafuta ≥0.5%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤20%
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Vipande vya kondoo vya LSL-11-Barbeque
Viungo: Nyama ya kondoo: 49%, bata: 21%, glycerol: 14.8%, wanga wa mahindi: 8.4%, protini ya karanga: 3.4%, protini ya pea: 3.4%
Maudhui ya virutubishi: Protini ≥37%, mafuta ≥0.5%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤20%
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Vijiti vya maziwa LSF-31 (jibini na samaki)
Viunga: 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 jibini 0.1%
Maudhui ya virutubishi: Protini ≥28%, mafuta ≥0.5%, nyuzinyuzi ≤1%, majivu ≤6%, unyevu ≤23%
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LSF-30-Kipande cha samaki mwembamba
Viungo: Samaki: 33.8%, kuku: 33.7%, glycerol: 15.4%, wanga wa mahindi: 9.3%, sorbitol: 3.1%, protini ya karanga: 2.8%, tenga protini ya soya: 1.6%, chumvi: 0.3%.
Maudhui ya virutubishi: Protini ≥28%, mafuta ≥0.5%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤23%
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Vipande vya samaki vya LSF-29 (makrill ya Uhispania)
Viunga: Mackerel ya Uhispania: 100%
Maudhui ya virutubishi: Protini ≥65%, mafuta ≥1%, nyuzinyuzi ≤3%, majivu ≤8%, unyevu ≤16%
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LSF-28-Mikanda ya Nyama (samaki)
Viunga: samaki 39.4%, samaki 30%, wanga 8%, karanga 3%, pea 3%
Muundo wa nyongeza: Glycerol 12%, sorbitol 4%, chumvi 0.3%, Chondroitin sulfate 0.2%, glucosamine hydrochloride: 0.1%
Maudhui ya virutubishi: Protini ≥30%, mafuta ≥0.5%, nyuzinyuzi ≤2%, majivu ≤8%, unyevu ≤23%
