"pokrmov\u00FD tuk"@cs . "\u30B7\u30E7\u30FC\u30C8\u30CB\u30F3\u30B0"@ja . . "\uC1FC\uD2B8\uB2DD"@ko . . "2013-08-28T17:28:14Z"^^ . . . "Shortening"@es . . . "fats and oils of animal or vegetable origin used in most doughs and batters to impart crisp and crumbly texture to baked products and to increase the plasticity, or workability, of doughs. (Encyclop\u00E6dia Britannica) "@en . "\u0631\u0648\u063A\u0646 \u0634\u064A\u0631\u064A\u0646\u064A\u200C\u067E\u0632\u064A"@fa . . . . . . "\u0EC0\u0E99\u0EB5\u0E8D\u0E82\u0EB2\u0EA7"@lo . "Lelemak"@ms . . "Unlu mam\u00FCllerin k\u0131t\u0131r ve gevrek olmas\u0131n\u0131 sa\u011Flamak \u00FCzere kullan\u0131lan ve hamura \u015Fekil vermeyi kolayla\u015Ft\u0131ran hayvansal ya da bitkisel ya\u011Flar\n"@tr . "unlu mam\u00FCl ya\u011F\u0131"@tr . . "\u8D77\u9165\u6CB9"@zh . "Shortening"@fr . . . "T\u0142uszcz piekarski"@pl . . . . "shortening"@en . . "\u0631\u0648\u063A\u0646 \u0642\u0646\u0627\u062F\u06CC"@fa . "\u091B\u091F\u093E\u0908 \u0915\u0930\u0923"@hi . "zsirad\u00E9k"@hu . "Grasso idrogenato"@it . . "tuk do pe\u010Diva"@sk . "Backfett"@de . "\u0E40\u0E19\u0E22\u0E02\u0E32\u0E27"@th . . "\u0633\u0645\u0646 \u0627\u0644\u0637\u0628\u062E"@ar . . . "2011-11-20T20:54:17Z"^^ . "\u00C1llati, valamint n\u00F6v\u00E9nyi eredetu zs\u00EDr, ill. olaj"@hu . "\u0448\u043E\u0440\u0442\u0435\u043D\u0438\u043D\u0433"@ru . . . "Shortening"@pt . . . . .