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VALDEMAR FREDERIK VILHELM PETE
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VALDEMAR FREDERIK VILHELM PETE
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Application filed by VALDEMAR FREDERIK VILHELM PETEfiledCriticalVALDEMAR FREDERIK VILHELM PETE
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Publication of FR396591ApublicationCriticalpatent/FR396591A/fr
A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
A23C9/00—Milk preparations; Milk powder or milk powder preparations
A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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Engineering & Computer Science
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Food Science & Technology
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Polymers & Plastics
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FR396591D1908-11-211908-11-21Procédé de préparation de crème d'oeufs pour patisserie
ExpiredFR396591A
(fr)