Search Results for: Vegetables preserved by vinegar
sampling of fish and seafood for the study of physico-chemical and microbiological parameters. a card of incoming raw materials with a full description of organoleptic characteristics is compiled, as well as with the type of packaging, the type of cutting, weight characteristics, labeling, controlled by
preserves in vegetable oil are produced from different species of fish, pre-cut, smoked, roasted or blanched. semi-finished product, packed in tins is poured with a high-quality vegetable oil or a mixture of oils, tins are rolled and sterilized. preserves in vegetable oil are used as a snack. fish and vegetables...
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