rublevsky outskirts. klin meat-packing plant.hills borodin's meat house wellcome which of them has the maximum fresh meat, and which ones are actually almost? vegetarian which ingredient should be more in sausages, of course, the meat will answer, each for this, the laboratory calculated the amount of protein, ideally, in 100 g of sausages. it should be about twelve grams, and all manufacturers met the standard, however, protein. after all, there is an animal, there is vegetable soy, for example, it is he who is most often secretly mixed with sausages, sausages, but gost and all these sausages, as their manufacturers say, are made according to the state standard, they don’t allow a crumb of this pike perch, in general, it doesn’t hurt to look for soybean dna, of course, and this exam also passed all sausages, in all seven samples of sausages. we found beef dna and dna from nina dnksoi. was not found a couple of years ago. i already told you about checking milk sausages, by the way, then the brand of the outskirts. and rublevsky a