Isolated Soy Protein (Shengwang 600)
It helps meat processors achieve good emulsion and water binding ability in order to reduce cooking loss,prevent fat loss and improve the structure of final products by intensify and proportion nutrition. And it widely used in Sausage,ham and other meat products.
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Isolated Soy Protein (Shengwang 600) |
It helps meat processors achieve good emulsion and water binding ability in order to reduce cooking loss,prevent fat loss and improve the structure... |
All supplier products
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