Search Results for: Vegetable oils elaidinised
fats and ,. oils (except maize oil) and their fractions n.e.c., whether or not refined, but not chemically modified margarine and similar preparations animal or vegetable fats and oils and their fractions, partly or wholly hydrogenated, inter- esterified, re-esterified or elaidinised, whether or not
refined, but not further prepared cotton linters oil-cake and other solid residues resulting from the extraction of vegetable fats or oils; flours and meals of oil seeds or oleaginous fruits, except those of mustard; vegetable waxes, except triglycerides; degras; residues resulting from the treatment...
https://dgft.gov.in/sites/default/files/cpc_0.pdf
fats and ,. oils (except maize oil) and their fractions n.e.c., whether or not refined, but not chemically modified margarine and similar preparations animal or vegetable fats and oils and their fractions, partly or wholly hydrogenated, inter- esterified, re-esterified or elaidinised, whether or not
refined, but not further prepared cotton linters oil-cake and other solid residues resulting from the extraction of vegetable fats or oils; flours and meals of oil seeds or oleaginous fruits, except those of mustard; vegetable waxes, except triglycerides; degras; residues resulting from the treatment...
http://dgft.gov.in/sites/default/files/cpc_0.pdf
person) $ (minimum people) serve in greek pita or add $ for whole wheat choice of beef & lamb gyro, chicken gyro or chicken kabob served with green salad and one piece of vegetarian grape leaves helena menu(per person) $ (minimum people) pieces of white meat chicken kabob, served with basmati rice, vegetable
, green salad and pita bread olympia menu(per person) $ (minimum people) pieces of white meat chicken kabob, served with basmati rice, vegetable, green salad, hummus, pita bread and piece of homemade baklava for dessert farm menu(per person) $ (minimum people) piece of pork chops, pieces of white meat...
http://www.delphigreek.com/wp-content/uploads/2019/02/DG_CATERING-Menu_2019.pdf