BIO-Shoyu-Sauce 500 ml - LIMA Chemische Reagenzien für das Biolabor The decaffeination process begins with

The decaffeination process begins with the green coffee beans before roasting

The recommended storage conditions for zinc oxide (white zinc) are to be stored in a dry

of which saturated fatty acids: 0 g

Löslichkeit in in Wasser: 330 mg/L bei 25 °C

BIO-Shoyu-Sauce 500 ml - LIMA Chemische Reagenzien für das Biolabor The decaffeination process begins withINGREDIENTS Water, soybeans*, wheat*, sea salt, koji* (* ingredient from controlled organic farming) DESCRIPTION Shoyu sauce has a slight aftertaste, a result of wheat fermentation. Therefore, it's suitable for longer cooking, and is best added at the end of a meal to preserve its distinctive flavor. Shoyu pairs well with pickles, stir fries, rice, noodles, sushi, sashimi, and braised vegetables. NUTRITIONAL VALUE PER 100 g Calorific value 254 kJ 61