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Priority to ES276775ApriorityCriticalpatent/ES276775A3/en
Publication of ES276775A3publicationCriticalpatent/ES276775A3/en
Process of making roasted onions, characterized in that the water content of the onions is adjusted to a value of 30-40%, they are cooked in oil or fat at the boiling temperature of the water, then heat them to a temperature of 150 to 160ºC. (Machine-translation by Google Translate, not legally binding)
ES276775A1962-04-251962-04-25Procedure for manufacturing roasted onions (Machine-translation by Google Translate, not legally binding)
ExpiredES276775A3
(en)
A procedure to improve the properties of a fat that is adequate for its employment in frying. (Machine-translation by Google Translate, not legally binding)
A procedure to treat soybean flour which has already been extracted with solvent and contains liquid (Machine-translation by Google Translate, not legally binding)
Procedure to improve the quality and economy of manufacture of the soluble extracts of coffee and its substitutions (Machine-translation by Google Translate, not legally binding)