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Individual
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Procedimiento para recubrir sustancias alimenticias, sustancialmente carne, queso, manteca y similares, comestibles análogos y también productos farmacéuticos, comestibles y similares
Nuevo procedimiento de preparacion de pescado en general, especialmente sardinas, comprendiendo operaciones de coci- miento, salmuera y deshidratacion por via humeda en ambiente de vapor caturador.