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Portion cutter

Butchering – Carcass subdivision – Automatic control
Reexamination Certificate

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Process for making a boneless pork back rib product

Butchering – Carcass subdivision – Automatic control
Reexamination Certificate

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Process for systematizing, informatizing and automating...

Butchering – Carcass subdivision – Automatic control
Reexamination Certificate

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