FIELD: food products.
SUBSTANCE: protein sauce contains up to 85 wt % of protein hydrolyzate from scallop pallium and species in form of spicy decoction and flavour additives for increasing product's taste and aroma properties.
EFFECT: increased biological and food value, high organoleptical properties.
1 tbl, 5 dwg
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Authors
Dates
2009-08-27—Published
2008-02-07—Filed