DE2261748C2 - Nahrungsmittel mit fleischartiger bzw. speckartiger Beschaffenheit - Google Patents
Nahrungsmittel mit fleischartiger bzw. speckartiger BeschaffenheitInfo
- Publication number
- DE2261748C2 DE2261748C2 DE2261748A DE2261748A DE2261748C2 DE 2261748 C2 DE2261748 C2 DE 2261748C2 DE 2261748 A DE2261748 A DE 2261748A DE 2261748 A DE2261748 A DE 2261748A DE 2261748 C2 DE2261748 C2 DE 2261748C2
- Authority
- DE
- Germany
- Prior art keywords
- phase
- fat
- protein
- product
- emulsion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title claims description 8
- 239000003925 fat Substances 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000000945 filler Substances 0.000 claims description 27
- 108010088751 Albumins Proteins 0.000 claims description 26
- 102000009027 Albumins Human genes 0.000 claims description 26
- 102000004169 proteins and genes Human genes 0.000 claims description 24
- 108090000623 proteins and genes Proteins 0.000 claims description 24
- 239000000839 emulsion Substances 0.000 claims description 21
- 235000013311 vegetables Nutrition 0.000 claims description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 10
- 108010073771 Soybean Proteins Proteins 0.000 claims description 9
- 229940001941 soy protein Drugs 0.000 claims description 9
- 241001465754 Metazoa Species 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000004040 coloring Methods 0.000 claims description 6
- 239000000975 dye Substances 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 description 77
- 235000019197 fats Nutrition 0.000 description 35
- 239000000203 mixture Substances 0.000 description 28
- 235000015241 bacon Nutrition 0.000 description 27
- 235000018102 proteins Nutrition 0.000 description 20
- 235000013372 meat Nutrition 0.000 description 14
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 239000000463 material Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 239000000835 fiber Substances 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 6
- 239000000470 constituent Substances 0.000 description 6
- 239000003549 soybean oil Substances 0.000 description 6
- 235000012424 soybean oil Nutrition 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000013517 stratification Methods 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000007792 addition Methods 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 229930014626 natural product Natural products 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000208140 Acer Species 0.000 description 2
- 108010070551 Meat Proteins Proteins 0.000 description 2
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000282994 Cervidae Species 0.000 description 1
- 239000004097 EU approved flavor enhancer Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 101150086776 FAM3C gene Proteins 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- -1 Polyethylene Polymers 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 208000034874 Product colour issue Diseases 0.000 description 1
- 241000226528 Ruhbergia Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 240000002805 Triticum turgidum Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000004020 conductor Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000009304 pastoral farming Methods 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011546 protein dye Substances 0.000 description 1
- 239000001044 red dye Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/802—Simulated animal flesh
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US00236982A US3840677A (en) | 1972-03-22 | 1972-03-22 | Bacon-like meat analogs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE2261748A1 DE2261748A1 (de) | 1973-09-27 |
| DE2261748C2 true DE2261748C2 (de) | 1982-12-02 |
Family
ID=22891830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2261748A Expired DE2261748C2 (de) | 1972-03-22 | 1972-12-16 | Nahrungsmittel mit fleischartiger bzw. speckartiger Beschaffenheit |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US3840677A (OSRAM) |
| AU (1) | AU468853B2 (OSRAM) |
| CA (1) | CA994159A (OSRAM) |
| CH (1) | CH560014A5 (OSRAM) |
| DE (1) | DE2261748C2 (OSRAM) |
| ES (1) | ES409358A1 (OSRAM) |
| FI (1) | FI53913C (OSRAM) |
| FR (1) | FR2176662B1 (OSRAM) |
| GB (1) | GB1379411A (OSRAM) |
| IE (1) | IE36976B1 (OSRAM) |
| IL (1) | IL40817A (OSRAM) |
| IT (1) | IT973863B (OSRAM) |
| NL (1) | NL176427C (OSRAM) |
| NO (1) | NO136818C (OSRAM) |
| SE (1) | SE404649B (OSRAM) |
Families Citing this family (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4169161A (en) * | 1972-03-22 | 1979-09-25 | General Foods Corporation | Bacon products and processes |
| US4162332A (en) * | 1973-09-10 | 1979-07-24 | General Foods Corporation | Method and apparatus for producing a meat analog |
| US3959500A (en) * | 1975-08-14 | 1976-05-25 | Nagle, Spillman & Bergman, Inc. | Process for blended food product |
| US4104415A (en) * | 1975-10-10 | 1978-08-01 | General Foods Corporation | Process for preparing bacon analog |
| US4070490A (en) * | 1976-03-09 | 1978-01-24 | General Foods Corporation | Liver-like pet food |
| FR2371152A1 (fr) * | 1976-06-30 | 1978-06-16 | Mars Inc | Produit alimentaire imitant l'aspect d'une viande persillee |
| JPS5844340B2 (ja) * | 1976-10-05 | 1983-10-03 | 不二製油株式会社 | コンビ−フ様食品の製法 |
| US4324807A (en) * | 1976-12-30 | 1982-04-13 | General Foods Corporation | Simulated adipose tissue |
| US4166138A (en) * | 1977-06-13 | 1979-08-28 | General Mills, Inc. | Preparation of bacon-like meat analog |
| US4141999A (en) * | 1977-10-07 | 1979-02-27 | Miles Laboratories, Inc. | Bacon-like meat analog |
| US4196222A (en) * | 1977-10-21 | 1980-04-01 | Burns Foods Limited of Calgary, Alberta Canada | Process for the preparation of meat and bacon analogues |
| US4305965A (en) * | 1977-10-21 | 1981-12-15 | Burns Foods Limited | Bacon and meat analogues |
| US4235935A (en) * | 1978-02-23 | 1980-11-25 | The Quaker Oats Company | Process for the production of a bacon analogue |
| CA1117356A (en) * | 1978-10-10 | 1982-02-02 | Jennifer M. Agnes | Simulated adipose tissue |
| ATE8006T1 (de) * | 1980-07-10 | 1984-07-15 | General Foods, Limited | Simuliertes fettgewebe und verfahren zu seiner herstellung. |
| US4556570A (en) * | 1984-03-26 | 1985-12-03 | General Foods Corporation | Vienna sausage meat analog |
| US4910025A (en) * | 1989-03-23 | 1990-03-20 | Jeffree Lee | Process for the production of ground meat analog |
| JPH0622472B2 (ja) * | 1990-09-28 | 1994-03-30 | 雪印乳業株式会社 | 食品用脂肪代替物 |
| US5773057A (en) * | 1996-06-26 | 1998-06-30 | Swift-Eckrich, Inc. | Low-fat ground meat products |
| US5925400A (en) * | 1996-12-11 | 1999-07-20 | Kraft Foods, Inc. | Process for making low fat bacon |
| US20050175749A1 (en) * | 2004-02-06 | 2005-08-11 | Gruis David J. | Method for making turkey bacon |
| FR3036925B1 (fr) * | 2015-06-05 | 2017-07-14 | Armor Inox Sa | Procede de preparation de bacon de porc |
| EP3996517A1 (en) * | 2019-07-12 | 2022-05-18 | Société des Produits Nestlé S.A. | Bacon analogue product |
| US11464239B2 (en) | 2020-11-25 | 2022-10-11 | Thrilling Foods, Inc. | Composition and method of making plant-based food products |
| US20220312809A1 (en) * | 2021-01-22 | 2022-10-06 | AuraPea LLC | Plant-based food products |
| AT525336A3 (de) * | 2021-05-21 | 2023-03-15 | Bezenek Thomas | Verfahren zur Herstellung eines vegetarischen oder veganen Lebensmittels bzw. Fleischersatzprodukts |
| WO2023066646A1 (en) * | 2021-10-18 | 2023-04-27 | Givaudan Sa | Process for improving flavor of meat analogs |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3320070A (en) * | 1963-05-27 | 1967-05-16 | Worthington Foods Inc | Vegetable base high protein food product |
-
1972
- 1972-03-22 US US00236982A patent/US3840677A/en not_active Expired - Lifetime
- 1972-11-09 CA CA156,079A patent/CA994159A/en not_active Expired
- 1972-11-10 GB GB5214872A patent/GB1379411A/en not_active Expired
- 1972-11-13 IL IL40817A patent/IL40817A/xx unknown
- 1972-11-14 IE IE1560/72A patent/IE36976B1/xx unknown
- 1972-11-14 NO NO4130/72A patent/NO136818C/no unknown
- 1972-11-15 AU AU48911/72A patent/AU468853B2/en not_active Expired
- 1972-11-16 SE SE7214908A patent/SE404649B/xx unknown
- 1972-12-01 FI FI3420/72A patent/FI53913C/fi active
- 1972-12-04 IT IT54442/72A patent/IT973863B/it active
- 1972-12-06 ES ES409358A patent/ES409358A1/es not_active Expired
- 1972-12-15 CH CH1836372A patent/CH560014A5/xx not_active IP Right Cessation
- 1972-12-16 DE DE2261748A patent/DE2261748C2/de not_active Expired
- 1972-12-19 NL NLAANVRAGE7217262,A patent/NL176427C/xx not_active IP Right Cessation
- 1972-12-19 FR FR7245269A patent/FR2176662B1/fr not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CH560014A5 (OSRAM) | 1975-03-27 |
| AU4891172A (en) | 1974-05-16 |
| NL176427C (nl) | 1985-04-16 |
| NL7217262A (OSRAM) | 1973-09-25 |
| IT973863B (it) | 1974-06-10 |
| NL176427B (nl) | 1984-11-16 |
| US3840677A (en) | 1974-10-08 |
| GB1379411A (en) | 1975-01-02 |
| IE36976B1 (en) | 1977-04-13 |
| SE404649B (sv) | 1978-10-23 |
| FR2176662B1 (OSRAM) | 1978-09-29 |
| NO136818B (no) | 1977-08-08 |
| FI53913B (fi) | 1978-05-31 |
| IE36976L (en) | 1973-09-22 |
| ES409358A1 (es) | 1976-03-16 |
| DE2261748A1 (de) | 1973-09-27 |
| CA994159A (en) | 1976-08-03 |
| FI53913C (fi) | 1978-09-11 |
| NO136818C (no) | 1977-11-16 |
| FR2176662A1 (OSRAM) | 1973-11-02 |
| IL40817A0 (en) | 1973-01-30 |
| IL40817A (en) | 1975-06-25 |
| AU468853B2 (en) | 1976-01-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OD | Request for examination | ||
| D2 | Grant after examination | ||
| 8330 | Complete renunciation |