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LSCJ-54-QOS HAJ HAM ZERING
Cov khoom xyaw: qaib: 75.4%, glycerol: 7,5%, Sorbitol: 3.5%, cov teeb meem: 1.1%, soy protein cais: 0.1%
Cov ntsiab lus zoo: protein ≥30%, Rog ≤3%, Tshauv ≤8%, noo noo ≤23%
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LSCJ-53-diced nqaij qaib thiab carrot
Cov khoom xyaw: qaib: 71.3%, Peanut Protein: 3%, zaub ntug hauv paus: 1.5%, taum protein: 1%
Additive Composition: Glycerol: 10%, Sorbitol: 3%, Ntsev: 0.2%
Cov ntsiab lus zoo: protein ≥23%, Rog ≥0.5%, fiber ntau ≤2%, noo ≤23%
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LSCJ-52-Nqaij qaib thiab spinach tom
Cov khoom xyaw: qaib: 71.3%, cov hmoov txhuv nplej siab: 3%, txiv laum huab xeeb: 3%, spinach: 1.5%, taum protein: 1%
Additive Composition: Glycerol: 10%, Sorbitol: 3%, Ntsev: 0.2%
Cov ntsiab lus zoo: protein ≥23%, Rog ≥0.5%, fiber ntau ≤2%, noo ≤23%
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LSL-17-LAMB thiab FEE MUAG
Cov khoom xyaw: Ntses 24.3%, Qaib 24%, Mutton 18%, soy protein 2%, noob qoob loo 2%, txiv laum huab xeeb muaj protein 2%
Cov Ntsiab Lus Cov Ntsiab Lus: Glycerol 8%, Sorbitol 1.5%, Ntsev 0.2%
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LSL-16-sushi nrog yaj thiab cod
Cov khoom xyaw: Mutton: 50%, Ntses: 15.4%, taum pauv li 4%, taum pauv: 3.1%, ntsev: 0.2%
Cov ntsiab lus zoo: protein ≥36%, Rog ≤3%, Tshauv ≤83%
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LSL-15-THIB LAMB hlais
Cov khoom xyaw: Mutton: 33.8%, os: 33.7%, sorbitol: 3.8%, kua ntses muaj protein: 1.6%, ntsev: 0.3%
Cov ntsiab lus zoo: protein ≥25%, Rog ≤3%, Tshauv ≤8%, noo noo ≤23%
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LSL-13-CHARBECE LAMB RINGS
Cov khoom xyaw: Mutton: 49%, os: 21%, Glycerol: 8.4%, Txiv laum huab xeeb: 3.4%, taum txawv protein: 3.4%
Cov ntsiab lus zoo: Protein ≥37%, Rog ≤3%, Tshauv ≤8%, noo noo ≤20%
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LSL-12-Barbecue Lamb ib daim
Cov khoom xyaw: Mutton: 49%, os: 21%, Glycerol: 8.4%, Txiv laum huab xeeb: 3.4%, taum txawv protein: 3.4%
Cov ntsiab lus zoo: Protein ≥37%, Rog ≤3%, Tshauv ≤8%, noo noo ≤20%
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LSF-31-cov khaub ncaws mis (cheese thiab ntses)
Cov khoom xyaw: ntses 40.2%, qaib 25%, cov nyuj sib tw ntawm 6%, cov hmoov txhuv nplej siab 12%, nplej 2%, txiv laum huab xeeb 2%
Additive Composition: Glycerol 8%, Sorbitol 1.5%, Ntsev 0.2%, cov cheese essence 0.1%
Cov Ntsiab Lus Cov Khoom Noj: Protein ≥28%, Rog ≥0.5%, fiber ≤6%, noo noo ≤23%
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Lsf-30-thinner ntses hlais
Cov khoom xyaw: Ntses: 33.8%, Qij: 33.7%, Sor Feeein: 3.1%, cov tshuaj pleev pob zeb hauv av: 1.6%, ntsev: 0.3%
Cov Ntsiab Lus Cov Khoom Noj: Protein ≥28%, Rog ≤3%, Tshauv ≤8%, noo noo ≤23%
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LSF-29-Ntses Daim (Spanish Mackerel)
Cov khoom xyaw: Spanish Mackerel: 100%
Cov ntsiab lus zoo: protein ≥65%, Rog ≤3%, Tshauv ≤8%, noo noo ≤16%
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Lsf-28-nqaij strips (ntses)
Cov khoom xyaw: Ntses 39.4%, ntses 30%, hmoov txhuv nplej siab 8%, taum pauv 3%, taum 3%
Additive Composition: Glycerol 12%, Sorbitol 4%, Ntsev 0.3%, Chondroitin Sulfate 0.2%, glucosamine hydrochloride: 0.1%
Cov ntsiab lus zoo: Protein ≥30%, Rog ≥0.5%, fiber ntau ≤2%, Tshauv ≤23%
