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CS247754B1
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Unit-built instrument for chocolate icing and materials' tempering degree determination
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CS248163B1
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Electronic control unit for rotary microtome's automatized operation
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CS237698B1
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Method of chewing gum production with reduces drying ability and higher plasticity
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CS234903B1
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Serial input and computer interface connection on uniform teleprinter network
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CS309683A1
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Homogenous half-solid or solid emulsifiers for making fluid of chocolate material or glaze
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