Fatty substances for the manufacture of edible fats; fat-based spreads for bread slices; ham; lentils, preserved; margarine; marmalade; animal marrow for food; shellfish, not live; mussels, not live; palm oil for food; prepared walnuts; eggs; powdered eggs; liver pâté; onions, preserved; olives, preserved; olive oil for food; bone oil for food; pectin for culinary purposes; pickles; peas, preserved; sausages; salted meats; preparations for making soup; tomato purée; vegetable salads; lard;...