CH633691A5 - PROCESS FOR OBTAINING MORE OR LESS FERMENTATED VEGETABLES READY FOR CONSUMPTION, UNDER SEALED PACKAGING READY FOR SALE. - Google Patents
PROCESS FOR OBTAINING MORE OR LESS FERMENTATED VEGETABLES READY FOR CONSUMPTION, UNDER SEALED PACKAGING READY FOR SALE. Download PDFInfo
- Publication number
- CH633691A5 CH633691A5 CH879679A CH879679A CH633691A5 CH 633691 A5 CH633691 A5 CH 633691A5 CH 879679 A CH879679 A CH 879679A CH 879679 A CH879679 A CH 879679A CH 633691 A5 CH633691 A5 CH 633691A5
- Authority
- CH
- Switzerland
- Prior art keywords
- packaging
- ready
- gases
- fermentation
- consumption
- Prior art date
Links
- 238000004806 packaging method and process Methods 0.000 title claims description 33
- 238000000034 method Methods 0.000 title claims description 20
- 235000013311 vegetables Nutrition 0.000 title claims description 14
- 239000007789 gas Substances 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 13
- 238000001179 sorption measurement Methods 0.000 claims description 8
- 235000021121 fermented vegetables Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 235000021108 sauerkraut Nutrition 0.000 description 9
- 240000007124 Brassica oleracea Species 0.000 description 5
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 5
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 5
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 5
- 239000002775 capsule Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 240000008100 Brassica rapa Species 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
- Vacuum Packaging (AREA)
Description
La présente invention se rapporte à un procédé pour l'obtention de manière simple et particulièrement hygiénique de légumes plus ou moins fermentés, notamment de la choucroute, prêts à la consommation dans un emballage étanche prêt à la vente. Elle se rapporte également aux légumes fermentés prêts à être consommés, ainsi obtenus. The present invention relates to a process for obtaining, in a simple and particularly hygienic manner, more or less fermented vegetables, in particular sauerkraut, ready for consumption in a sealed packaging ready for sale. It also relates to the fermented vegetables ready for consumption, thus obtained.
Par légumes fermentés, ou plus ou moins fermentés, on entend non seulement la choucroute, ainsi qu'il est indiqué, mais également des légumes tels choux, navets, concombres, découpés en lanières ou non découpés, sur lesquels on effectue seulement une légère fermentation lactique, dans le double but de permettre la conservation de ces légumes et aussi d'en assurer l'aromatisation. By fermented or more or less fermented vegetables is meant not only sauerkraut, as indicated, but also vegetables such as cabbage, turnips, cucumbers, cut into strips or uncut, on which only a slight fermentation is carried out lactic, with the double aim of allowing the conservation of these vegetables and also ensuring their flavoring.
La fermentation conduit à un dégagement gazeux (COz principalement) dont l'évacuation peut se faire de trois façons au moins : Fermentation leads to a gaseous release (mainly COz) whose evacuation can be done in at least three ways:
— on peut ouvrir au moins partiellement l'emballage imperméable aux liquides, - the liquid impermeable packaging can be opened at least partially,
— on peut employer un emballage imperméable aux liquides et perméable aux gaz formés, et - packaging impermeable to liquids and permeable to the gases formed can be used, and
— on peut disposer dans l'emballage une capsule destinée à absorber les gaz formés ou à réagir avec ces gaz, disposée dans une enceinte indépendante comprenant une barrière perméable aux gaz et imperméable aux liquides, disposée entre ledit emballage ou entourée totalement d'une telle barrière inerte, imperméable aux liquides et disposée dans la masse. - one can have in the packaging a capsule intended to absorb the gases formed or to react with these gases, arranged in an independent enclosure comprising a barrier permeable to gases and impermeable to liquids, disposed between said packaging or completely surrounded by such inert barrier, impermeable to liquids and arranged in the mass.
Il est déjà connu de préparer la choucroute par fermentation du chou sous vide, dans des cuves étanches. It is already known to prepare sauerkraut by fermentation of the cabbage under vacuum, in sealed tanks.
Cette technique de préparation, qui permet notamment une excellente régularité de fabrication, est décrite dans les brevets français Nos 7003638 et 7630874 déposés par le titulaire. Elle a cependant l'inconvénient de nécessiter des investissements relativement importants en matériel et, comme les techniques traditionnelles, elle comporte des manipulations de la choucroute en vue de son conditionnement pour être livrée à la consommation. This preparation technique, which allows in particular excellent manufacturing regularity, is described in French patents Nos 7003638 and 7630874 filed by the holder. However, it has the disadvantage of requiring relatively large investments in equipment and, like traditional techniques, it involves handling the sauerkraut with a view to its packaging to be delivered for consumption.
Il y a donc, comme dans les autres techniques, risque d'infection et de souillure du légume, quelles que soient les précautions prises. There is therefore, as in other techniques, risk of infection and staining of the vegetable, whatever precautions are taken.
La présente invention a pour objet un procédé ne présentant pas cet inconvénient et permettant d'obtenir du légume directement livrable à la consommation dans des emballages étanches sans aucune manipulation intermédiaire. The subject of the present invention is a process which does not have this drawback and which makes it possible to obtain vegetables which can be directly delivered for consumption in leaktight packaging without any intermediate manipulation.
La présente invention a pour objet un procédé selon lequel on dispose le légume dans un emballage plastique, on scelle cet emballage et on laisse fermenter le légume, puis on sépare au moins la majeure partie des gaz de fermentation de la masse de légume. On obtient ainsi un emballage propre à la vente et un légume prêt à la consommation. The subject of the present invention is a process according to which the vegetable is placed in a plastic packaging, this packaging is sealed and the vegetable is allowed to ferment, then at least the major part of the fermentation gases are separated from the vegetable mass. This produces clean packaging for sale and a vegetable ready for consumption.
Une forme de mise en œuvre de ce procédé comprend, pour l'évacuation des gaz de fermentation, une ouverture au moins partielle de l'emballage, les gaz pouvant ainsi s'échapper, puis un nouveau scellement de cet emballage. One form of implementation of this process comprises, for the evacuation of the fermentation gases, at least partial opening of the packaging, the gases thus being able to escape, then a new sealing of this packaging.
Selon une variante, l'emballage peut être formé par un matériau au moins en partie perméable aux gaz formés et imperméable aux liquides. Alternatively, the package can be formed by a material at least partially permeable to the gases formed and impermeable to liquids.
Dans une autre forme de mise en œuvre du procédé, on dispose, à l'intérieur même de l'emballage, une masse d'adsorption des gaz de fermentation, disposée dans une enveloppe dont au moins une partie de la paroi est formée d'un matériau perméable aux gaz formés et imperméable aux liquides dans lesquels baigne le légume fermenté. In another embodiment of the process, there is, inside the packaging itself, a mass for adsorption of the fermentation gases, arranged in an envelope of which at least part of the wall is formed of a material permeable to the gases formed and impermeable to the liquids in which the fermented vegetable is immersed.
Dans une autre forme de mise en œuvre du procédé, la masse d'adsorption des gaz formés est disposée dans une partie de l'emballage séparée du reste de l'emballage par une paroi perméable aux gaz formés et imperméable aux liquides. In another embodiment of the method, the adsorption mass of the gases formed is arranged in a part of the package separated from the rest of the package by a wall permeable to the gases formed and impermeable to liquids.
Par paroi perméable aux gaz ou perméable aux gaz formés, on entend une paroi qui laisse passer les gaz formés dans la fermentation et qui s'oppose à tout passage de l'air selon une direction contraire au sens de passage des gaz formés. By gas-permeable or gas-permeable wall is meant a wall which allows the gases formed in the fermentation to pass and which opposes any passage of air in a direction opposite to the direction of passage of the gases formed.
L'invention vise également les légumes et, notamment, choucroute et choux ainsi obtenus dans un emballage qui constitue un conditionnement particulièrement commode et peu encombrant. En particulier, ces emballages offrent l'avantage d'être très facilement palettisables. The invention also relates to vegetables and, in particular, sauerkraut and cabbage thus obtained in a package which constitutes a particularly convenient and space-saving packaging. In particular, these packages offer the advantage of being very easily palletizable.
Pour la mise en œuvre du procédé selon l'invention, on utilise, pour la confection des emballages, des matières plastiques de qualité alimentaire convenables, par exemple sous forme de tubes ou sacs scellés par soudure à chaud ou par tout autre moyen approprié. For the implementation of the process according to the invention, suitable food-grade plastics are used for making the packaging, for example in the form of tubes or bags sealed by hot welding or by any other suitable means.
On décrira maintenant plus précisément des exemples de mise en œuvre du procédé appliqué à la préparation de choucroute, mais il va de soi qu'ils s'appliqueraient à la préparation de légumes plus ou moins fermentés. We will now describe more specifically examples of implementation of the process applied to the preparation of sauerkraut, but it goes without saying that they would apply to the preparation of more or less fermented vegetables.
Dans chaque emballage, on introduit la quantité désirée de choux coupés et salés, puis on scelle ledit emballage et on y laisse s'accomplir la fermentation des choux. Le scellement de l'emballage peut être effectué sous vide ou dépression. In each package, introduce the desired quantity of chopped and salted cabbage, then seal the package and allow the fermentation of the cabbage to take place. The packaging can be sealed under vacuum or vacuum.
On sait que la première phase de la fermentation s'effectue avec dégagement de gaz et qu'elle est suivie d'une phase de stabilisation, sans autre dégagement gazeux. A l'issue de cette seconde phase, dont la durée est notamment déterminée en fonction de la température à laquelle est soumis l'emballage, et est de l'ordre du mois selon une forme de mise en œuvre du procédé, on ouvre l'emballage de manière à laisser s'échapper les gaz, puis on rescelle l'emballage contenant la choucroute, cette seconde fermeture pouvant être également réalisée sous vide ou dépression. We know that the first phase of fermentation is carried out with gas evolution and that it is followed by a stabilization phase, without any other gas evolution. At the end of this second phase, the duration of which is notably determined as a function of the temperature to which the packaging is subjected, and is of the order of the month according to one form of implementation of the method, the packaging so as to allow the gases to escape, then the packaging containing the sauerkraut is resealed, this second closure can also be carried out under vacuum or vacuum.
La choucroute emballée ainsi obtenue est alors prête à la consommation et est commercialisée dans l'emballage même dans lequel la fermentation s'est accomplie. The packaged sauerkraut thus obtained is then ready for consumption and is sold in the same packaging in which the fermentation has taken place.
Pour des raisons évidentes, on peut avantageusement faire précéder le second scellement de l'emballage par une opération de compactage de son contenu. For obvious reasons, it is advantageous to precede the second sealing of the packaging by an operation of compacting its contents.
Naturellement, l'emballage de choucroute peut recevoir, avant son remplissage ou à tout moment approprié, des inscriptions ou étiquetage de nature décorative et/ou descriptive. Naturally, the sauerkraut packaging can receive, before filling or at any appropriate time, inscriptions or labeling of a decorative and / or descriptive nature.
Selon une variante, on peut s'affranchir de l'ouverture de l'emballage et du second scellement en faisant adsorber les gaz de fermentation par une masse d'adsorption à travers une paroi perméable aux gaz formés et imperméable aux liquides. La masse d'adsorption peut être toute entière contenue dans une partie de According to a variant, it is possible to overcome the opening of the packaging and the second sealing by adsorbing the fermentation gases by an adsorption mass through a wall permeable to the gases formed and impermeable to liquids. The entire adsorption mass can be contained in part of
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633691 633691
l'emballage 1 séparée du reste de l'emballage par une paroi 2 perméable aux gaz formés et imperméable aux liquides (fig. 1), ou encore être contenue dans une capsule 3 dont l'enveloppe 4 est perméable aux gaz formés et imperméable aux liquides, ladite capsule étant située à l'intérieur de l'emballage (fig. 2). the packaging 1 separated from the rest of the packaging by a wall 2 permeable to the gases formed and impermeable to liquids (FIG. 1), or else to be contained in a capsule 3 whose envelope 4 is permeable to the gases formed and impermeable to liquids, said capsule being located inside the packaging (fig. 2).
Dans la forme de mise en œuvre de la fig. 1, les gaz dégagés lors de la fermentation sont adsorbés au fur et à mesure qu'ils se forment et, lorsque la fermentation est achevée, on peut enlever la partie de l'emballage contenant la masse d'adsorption par découpage ou autre. In the form of implementation of FIG. 1, the gases released during the fermentation are adsorbed as they are formed and, when the fermentation is complete, the part of the packaging containing the adsorption mass can be removed by cutting or the like.
Le procédé selon l'invention évite toute manipulation des légumes 5 et, de ce fait, réduit considérablement les risques de leur contamination et de leur infection. The method according to the invention avoids any manipulation of vegetables 5 and, therefore, considerably reduces the risks of their contamination and infection.
R R
1 feuille dessin 1 drawing sheet
Claims (6)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7830809A FR2440161B1 (en) | 1978-10-31 | 1978-10-31 | PROCESS FOR OBTAINING FERMENTATED VEGETABLES IN SEALED PLASTIC PACKAGING |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH633691A5 true CH633691A5 (en) | 1982-12-31 |
Family
ID=9214320
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH879679A CH633691A5 (en) | 1978-10-31 | 1979-09-29 | PROCESS FOR OBTAINING MORE OR LESS FERMENTATED VEGETABLES READY FOR CONSUMPTION, UNDER SEALED PACKAGING READY FOR SALE. |
Country Status (13)
| Country | Link |
|---|---|
| AT (1) | AT365422B (en) |
| BE (1) | BE879743A (en) |
| BR (1) | BR7906407A (en) |
| CH (1) | CH633691A5 (en) |
| DE (1) | DE2935532A1 (en) |
| DK (1) | DK458479A (en) |
| ES (1) | ES484538A1 (en) |
| FR (1) | FR2440161B1 (en) |
| GB (1) | GB2035043B (en) |
| HU (1) | HU178456B (en) |
| IT (1) | IT1124203B (en) |
| LU (1) | LU81644A1 (en) |
| NL (1) | NL181187C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2601232B2 (en) * | 1981-05-19 | 1991-03-29 | Mester Systemes | PROCESS FOR PROCESSING VEGETABLES FOR THEIR PRESENTATION FOR SALE. |
| US4552767A (en) * | 1984-09-27 | 1985-11-12 | General Foods Corporation | Method of packaging coffee with carbon dioxide sorbent |
Family Cites Families (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2044245A (en) * | 1934-11-12 | 1936-06-16 | Ross C Irons | Packaging foods |
| US2345814A (en) * | 1942-04-27 | 1944-04-04 | Continental Can Co | Method of producing and storing sauerkraut |
| GB736099A (en) * | 1952-11-14 | 1955-08-31 | Stuart Audley Saxton | Improvements in and relating to storage cases |
| DE1675768U (en) * | 1954-02-23 | 1954-05-06 | Konserventechnisches Praktikum | SINGLE PACKAGE FOR RAW SAUERKRAB AND WINE SAUCE MADE OF PLASTIC FLAT AND BLOCK BAGS WITH WELDING CLOSURE, POLYETHYLENE PREFERABLY, WITH FERMENTATION VALVE TO STOP CARBON ACID BOOMING. |
| US2804010A (en) * | 1956-11-13 | 1957-08-27 | Clyde Kraut Company | Apparatus for treating edible vegetable matter |
| US2991201A (en) * | 1959-05-04 | 1961-07-04 | Union Carbide Corp | Dust-free activated carbon articles |
| DE1486378A1 (en) * | 1963-02-04 | 1969-04-24 | Hesser Ag Maschf | Process for the introduction of binders for undesired substances which have a negative impact on the packaged goods in packs of any kind |
| DE1267525B (en) * | 1963-05-13 | 1968-05-02 | Hesser Ag Maschf | Use of oxygen-binding preparations for the production of low-oxygen packaging for food |
| FR1398104A (en) * | 1964-03-26 | 1965-05-07 | Participations Et Procedes Ind | desiccant elements and their manufacturing process |
| CH434104A (en) * | 1964-05-01 | 1967-04-15 | Schuepbach Ag | Conditioning packaging material |
| LU48823A1 (en) * | 1964-12-12 | 1965-08-17 | ||
| US3209674A (en) * | 1965-01-04 | 1965-10-05 | Payne & Associates Inc | Food fermentation vat cover |
| DE1517080C3 (en) * | 1965-07-26 | 1974-11-07 | Gelbrich, Dieter, Dr., 1000 Berlin | Process for making sauerkraut |
| US3528817A (en) * | 1967-12-22 | 1970-09-15 | Harold F Barrett | Method and apparatus for making fermentable beverages |
| DE1953075A1 (en) * | 1969-10-22 | 1971-04-29 | Zuniga Candido Dipl Ing | Sauerkraut vacuum canning or jar preserving |
| FR2071310A5 (en) * | 1969-12-22 | 1971-09-17 | Baumann | Sauerkrat -prepns contg meats esp salted pork - and sausages for increased shelf life |
| FR2077649A1 (en) * | 1970-02-03 | 1971-11-05 | Christ Charles | Fermentation of sauerkraut - in vacuo in transportable tanks |
| US3940062A (en) * | 1973-09-06 | 1976-02-24 | Rainey Don E | Moisture pod for the preservation of perishable comestibles |
| FR2271137A1 (en) * | 1974-05-14 | 1975-12-12 | Nalan Ltd | Package for dessicant capable of suspension or attachment - which can be provided with humidity-indicating mark |
| CA1038800A (en) * | 1974-07-22 | 1978-09-19 | Jan Kovacik | Storage container for perishable food |
| MX4855E (en) * | 1975-03-10 | 1982-11-04 | Karakian Bedrosian | METHOD FOR DELAYING THE RIPENING OF PACKAGED TOMATOES |
| DE2851360A1 (en) * | 1978-11-28 | 1980-06-04 | Karlheinz Prof Dr I Gierschner | Pickled white cabbage prepn. - by squeezing brine out of slices and packing into small fermentation and sales container |
-
1978
- 1978-10-31 FR FR7830809A patent/FR2440161B1/en not_active Expired
-
1979
- 1979-09-03 DE DE19792935532 patent/DE2935532A1/en not_active Ceased
- 1979-09-04 LU LU81644A patent/LU81644A1/en unknown
- 1979-09-07 GB GB7931205A patent/GB2035043B/en not_active Expired
- 1979-09-17 ES ES484538A patent/ES484538A1/en not_active Expired
- 1979-09-29 CH CH879679A patent/CH633691A5/en not_active IP Right Cessation
- 1979-10-03 HU HU79CI1972A patent/HU178456B/en unknown
- 1979-10-04 BR BR7906407A patent/BR7906407A/en unknown
- 1979-10-17 IT IT12775/79A patent/IT1124203B/en active
- 1979-10-25 NL NLAANVRAGE7907857,A patent/NL181187C/en not_active IP Right Cessation
- 1979-10-29 AT AT0698279A patent/AT365422B/en not_active IP Right Cessation
- 1979-10-30 DK DK458479A patent/DK458479A/en not_active Application Discontinuation
- 1979-10-30 BE BE6/46984A patent/BE879743A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DK458479A (en) | 1980-05-01 |
| LU81644A1 (en) | 1979-12-07 |
| GB2035043B (en) | 1982-12-15 |
| ATA698279A (en) | 1981-06-15 |
| ES484538A1 (en) | 1980-08-16 |
| IT7912775A0 (en) | 1979-10-17 |
| HU178456B (en) | 1982-05-28 |
| DE2935532A1 (en) | 1980-05-14 |
| GB2035043A (en) | 1980-06-18 |
| FR2440161A1 (en) | 1980-05-30 |
| NL181187C (en) | 1987-07-01 |
| FR2440161B1 (en) | 1985-09-27 |
| NL7907857A (en) | 1980-05-02 |
| BR7906407A (en) | 1980-07-15 |
| BE879743A (en) | 1980-04-30 |
| AT365422B (en) | 1982-01-11 |
| NL181187B (en) | 1987-02-02 |
| IT1124203B (en) | 1986-05-07 |
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