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Publication of AT171444BpublicationCriticalpatent/AT171444B/en
A method for improving the frying properties of a protein-containing margarine, in particular a margarine free of appreciable amounts of salt and air, and a method for producing an agent for performing the first-mentioned method
Method for identifying receipt stamps and adding up the values of the same, in particular tickets, as well as identifying and totaling device for carrying out the method.