Search Results for: Lard stearin mixed
stearin, lard oil, oleo stearin, oleo-oil and tallow oil, not emulsified or mixed or otherwise prepared. iii % . fats & oils and their fractions, of fish or marine mammals, whether or not refined, but not chemically modified iii % . fish liver oils and their fractions iii % . cod liver oil : fish liver
alkylbenzenes & mixed alkylnaphthalene, etc., iv % . linear alkylbenezens iv % . mixed alkylnaphthalenes iv % . mixed alkylbenzenes iv % . chemical elements doped for use in electronics, in the form of discs, wafers or similar forms; chemical compounds doped for use in electronics ....
http://www.eximguru.com/content/gst/gst-hsn-codes-and-rates-infodrive-india.pdf
sunflower seeds walnuts dry roasted sweets and baked goods candy, chocolate bar candy, fruit chews cookie, oatmeal raisin cookie, chocolate chip cake, yellow pastry, danish fats added during cooking or at the table butter , stick butter, whipped margarine , stick margarine, tub margarine, light tub lard
"omega- polyunsaturated fatty acids: the way forward in times of mixed evidence" . biomed research international. : . doi : / / . pmc . pmid . ^ patterson re, flatt sw, newman va, natarajan l, rock cl, thomson ca, caan bj, parker ba, pierce jp (february )....
https://en.wikipedia.org/wiki/Polyunsaturated_fat
subtilis & escherichia coli. . play a butter role in the taste of the common salt vinegar by its amino group carboxyl. . being used as the bitter-remover in the food fermentating, meat processing, formula of cold drink and saccharin sodium. . being used as the stabilizer in the butter, cheese, margarine, lard
subtilis & escherichia coli. . play a butter role in the taste of the common salt vinegar by its amino group carboxyl. . being used as the bitter-remover in the food fermentating, meat processing, formula of cold drink and saccharin sodium. . being used as the stabilizer in the butter, cheese, margarine, lard...
http://www.dlchem.com/Food_Additives/484.html