Search Results for: Homogenised vegetables preserved by vinegar
an essential part of the student and scientific department officials diet. tuna is valued for its feature to keep the nutritional and culinary properties while being preserved. mackerel, its valuable components are mineral substances, potassium, phosphorous, fluorine, sulfur, zinc, chlorine, manganese
the finished salad just before serving is spread in a bowl covered with green lettuce. during the cooking you can also add boiled egg, olives, cucumber, or canned corn. adding mayonnaise into the salad is not recommended. salad has an appetizing look and vivid colours thanks to the presence fresh vegetables...
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