AR049573A1
(en )
2006-08-16
FAT PRODUCTS CONTAINING A REDUCED OR NULL AMOUNT OF TRANS FAT ACIDS
AT301317B
(en )
1972-08-25
Process for the production of pourable margarine with improved stability
AR048533A1
(en )
2006-05-03
CEREALS AND FRUIT OIL
AT309968B
(en )
1973-09-10
Process for making a fat composition
AT308515B
(en )
1973-07-10
Process for producing edible water-in-oil emulsions
AT340752B
(en )
1978-01-10
METHOD FOR PRODUCING FAT COMPOSITIONS
AT260668B
(en )
1968-03-11
Process for preparing a new, usually plastic, edible fat composition
AT364229B
(en )
1981-10-12
METHOD FOR THE CONTINUOUS PRODUCTION OF A BUTTER-LIKE EDGING FAT
AT288832B
(en )
1971-03-25
Process for making a margarine fat with cool taste properties
AR032007A1
(en )
2003-10-22
A SINGLE, CONTINUOUS, FAT FOOD PRODUCT
AP2014007441A0
(en )
2014-02-28
Palm olein oil composition
AT265835B
(en )
1968-10-25
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
AT318371B
(en )
1974-10-10
Process for making a pourable margarine
AT363768B
(en )
1981-08-25
METHOD FOR PRODUCING MARGARINE GREASE
AR028752A1
(en )
2003-05-21
ADEQUATE COMPOSITION FOR THE PREPARATION OF A WATER OIL EMULSION
AR022639A1
(en )
2002-09-04
AN EDIBLE PASTA EDIBLE, PLASTIC, WATER IN OIL
AT280751B
(en )
1970-04-27
Method of making a food spread
AT351914B
(en )
1979-08-27
METHOD FOR PRODUCING A LOW-FAT COATING AGENT
AT290960B
(en )
1971-06-25
Process for the production of a plastic spread
AT250149B
(en )
1966-10-25
Process for the production of a liquid, stable shortening
AP2016009602A0
(en )
2016-11-30
Process for the manufacture of edible water-in-oil emulsion
AT320410B
(en )
1975-02-10
Process for making a pourable margarine
AT259348B
(en )
1968-01-10
Process for the production of a margarine consisting predominantly or exclusively of sunflower oil and hydrogenated sunflower oil
AR087989A1
(en )
2014-04-30
OILS TO FRY ENVIRONMENTALLY SUSTAINABLE
AT244126B
(en )
1965-12-10
Process for making margarine that does not splash or splash when frying