EP1154704A1 - Procede de production d'une composition nutritionnelle - Google Patents

Procede de production d'une composition nutritionnelle

Info

Publication number
EP1154704A1
EP1154704A1 EP00903913A EP00903913A EP1154704A1 EP 1154704 A1 EP1154704 A1 EP 1154704A1 EP 00903913 A EP00903913 A EP 00903913A EP 00903913 A EP00903913 A EP 00903913A EP 1154704 A1 EP1154704 A1 EP 1154704A1
Authority
EP
European Patent Office
Prior art keywords
emulsion
drier
fish
nutritional composition
drying
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.)
Withdrawn
Application number
EP00903913A
Other languages
German (de)
English (en)
Inventor
Kjartan Sandnes
Bjorn Marki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Austevoll Fiskefor AS
Original Assignee
Austevoll Fiskefor AS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Austevoll Fiskefor AS filed Critical Austevoll Fiskefor AS
Publication of EP1154704A1 publication Critical patent/EP1154704A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/20—Shaping or working-up of animal feeding-stuffs by moulding, e.g. making cakes or briquettes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish
    • Y02A40/818—Alternative feeds for fish, e.g. in aquacultures

Definitions

  • the present invention relates to a process for the preparation of a fish-based fodder and to the fodder so prepared.
  • Aquaculture sometimes referred to as fish farming, is a rapidly growing industry and provides an increasing demand for fish- feed, ie . fodder.
  • fish- feed ie . fodder.
  • major components of fish- feed are marine proteins (in the form of fish meal) .and marine oils (in the form of fish oils) .
  • feed is generally used in the art to describe a product which meets the daily nutritional needs of the creature being fed with it, ie . it contains all the essential nutrients.
  • feedstuff in comparison is used to refer to a component of the complete feed, e.g. a protein or fish oil or a component containing the necessary proteins and oils but without the proper vitamin content.
  • nutritional composition includes both complete feeds and feedstuffs.
  • fodder pellets are used as feed. These pellets are usually made from fish meal and fish oil and result in a more efficient use of the raw material .
  • 10 kg of capelin used directly as food for cod leads to generation of about 2 kg of cod corresponding to about 0.7 kg of cod fillets.
  • the yield is about 4.6 kg salmon or 2.8 kg salmon fillet .
  • the energy yield moreover is significantly greater: the cod fillet corresponds to about 3 MJ while the salmon fillet corresponds to about 28 MJ.
  • the fish meal and the fish oil are produced by cooking the raw material (fish) , and pressing the cooked material to separate it into three fractions: water; fish oil; and protein.
  • the protein fraction the dried solid remnant of the cooking and pressing process, is about 70% protein, 10% fat and 10% water and is milled to produce fish meal.
  • the oil fraction can be used directly for animal/fish feed production or alternatively may be purified and used for human consumption .
  • the invention provides a process for the production of a nutritional composition, said process comprising emulsifying a material comprising raw fish and heating and/or drying the resulting emulsion, preferably heating said emulsion to coagulate the protein therein.
  • the raw fish used may be whole fish or parts of fish, e.g. entrails, heads, tails, etc., for example the waste material from fish filleting or gutting. Fish of the same species as the intended consumers of the nutritional composition are not recommended for use as the raw fish.
  • the material which is emulsified e.g. fish meal, fish silage (hydrolysed fish), plant carbohydrate (e.g. wheat meal, corn meal, etc.), fish oil, plant oil, colouring agents, vitamins, minerals, pharmaceuticals (e.g. antibiotics, growth promoters, etc.), and plant proteins, especially storage proteins and most particularly gluten.
  • These additional substances may serve to provide a balanced diet for the creatures fed with the nutritional composition, e.g. the vitamins and minerals; they may serve to adjust the lipid/protein balance, e.g. where the raw fish used is low in lipids, fish or plant oils may be used to increase lipid content; they may, like the colouring agents, be used to make the flesh of farmed fish more closely resemble that of wild fish, which is particularly desirable for farmed salmon; or they may serve to improve or protect the health of the creature receiving the feed, e.g. where antibiotics are used.
  • the use of plant storage proteins, in particular gluten is especially desirable as it significantly and surprisingly improves the texture, physical strength and lipid retention ability of the product .
  • the product of the process of the invention is in one preferred embodiment, a complete feed, especially a feed in pellet form or a feed or feedstuff in granular form (e.g. in powder, grain or meal form) .
  • the material which is emulsified and heated should have a sufficiently high protein content to be coagulatable on heating.
  • the protein content will be 30 to 60% by weight, e.g. 35 to 55%, preferably 38 to 45%, most preferably about 40% on a dry weight basis.
  • up to 100% may be fish protein, preferably at least 50% deriving from the raw fish.
  • up to 50% by weight of the protein may be plant protein, preferably gluten.
  • Gluten especially preferably contributes 0 to 40%, e.g 5 to 40%, more preferably 5 to 30%, e.g. 10 to 30% or 15 to 25%, and most preferably 10 to 20% by weight of the total protein.
  • Gluten is preferably used as such, ie . as gluten rather than only in carbohydrate-containing wheat flour.
  • the high protein content of the material to be emulsified also serves to enhance the formation of the emulsion by serving as an emulsifying agent.
  • this effect may optionally be enhanced by the use of at least one specific emulsifier.
  • the mixture which is emulsified, and preferably coagulated, will preferably have a lipid content of 15 to 55% by weight on a dry weight basis, more preferably 20 to 40%. This may derive completely from the raw fish; however typically up to 25% of the total lipids may derive from added plant or fish oils.
  • Suitable plant and fish oils include oils from cod, capelin, herring, sprat, blue whiting, sand eel, Norway pout, soy, oilseed rape, mustard seed, sunflower, safflower, etc .
  • Vitamins, colouring agents, pharmaceuticals and minerals will generally form only a minor portion of the mixture which is to be emulsified and coagulated, e.g. up to 10% by weight on a dry solids basis. Appropriate amounts can readily be calculated from the appropriate dosages and feed consumption rates for the creatures receiving the feedstuff.
  • Carbohydrates e.g. digestible plant starch, for example wheat starch, will generally constitute up to 20% by weight on a dry weight basis of the mixture which is emulsified and cooked, preferably 5 to 15%.
  • the water content of the mixture to be emulsified and cooked will generally be in the range 40 to 75% by weight, for example 55 to 75% or 60 to 70%, but most preferably 45 to 60%. After cooking and drying, this will preferably be reduced to 0.5 to 70%, especially preferably 2 to 10% and more particularly 3 to 8% where the feedstuff is to be stored before use.
  • the mixture to be emulsified is preferably prepared by grinding up, chopping or mincing the raw fish, for example whole herring, sprat, mackerel or capelin, and then mixing in the extra substances, e.g. wheat starch, vitamin mix, gluten (e.g. from wheat and/or maize) and colouring agents (e.g. astaxanthin or cantaxanthin for salmon feed) .
  • This coarse mixture is then emulsified, e.g. using a microcutter such as the Simo Microcutter MC250/115 PFVB175SS from Simo Industries A/S of Denmark.
  • the mixture is fed at up to 6 tonne/ hour through die plates with 4 and 2.5 mm apertures and emulsified by rotating knife plates.
  • the resulting emulsion contains oil droplets of about 1 to 50 ⁇ m maximum dimension (e.g. diameter) and is substantially free of larger solid particles, ie . particles larger than 50 ⁇ m, other than bone fragments which typically may be 200-500 ⁇ m .
  • the proportion (e.g. by volume) of solid particles (other than bone fragments) larger than 5 ⁇ m visible by light microscopy is less than that of oil droplets of this size or larger, for example by a factor of at least 10, more usually at least 100.
  • the emulsion typically has a mayonnaise-like consistency. Viewed by light microscopy this appears to have all or substantially all of the components of the mixture as a continuous aqueous phase or a discontinuous oil phase. This is readily distinguished from the pre- emulsification mixture produced by chopping and grinding in which solid particles deriving from the raw fish, in particular muscle fibres and large bone fragments, are a prominent feature and lipid droplets are larger than in the emulsion.
  • the mixture is preferably exposed to a partial vacuum (e.g. 0.1 to 0.9 bar) to reduce the amount of entrained gas .
  • a partial vacuum e.g. 0.1 to 0.9 bar
  • This avoids the production of a feed which will float in water as floating feeds are not desired by salt water fish farmers.
  • this reduces the oxygen tension (ie. oxygen content) and thereby reduces oxidation of the lipids in the composition.
  • the final feedstuff desirably has a density in excess of 0.6 g/mL, preferably in excess of 1 g/mL, more preferably in excess of 1.2 g/mL.
  • the emulsion is heated to coagulate the proteins and generate a lipid-retaining matrix.
  • This may be done in several ways, e.g. by passage over a heated surface, by passage through a hot air dryer, by steam heating, by heating with electromagnetic radiation, by infra red heating, etc.
  • microwave heating is preferred.
  • the temperature and time of heating should be at least sufficient to coagulate the protein and create a matrix which encapsulates the lipid. It is not necessary that heating be effected such as to significantly reduce the water content of the mixture.
  • the mixture should be brought to a temperature in the range 50 to 100°C, preferably above 78°C.
  • the heating step which coagulates the protein is preferably effected using electromagnetic (e.g. microwave) irradiation, e.g. at a frequency in the range 10 to 3000 MHz, preferably in the range 900 to 950 MHz.
  • the irradiation intensity is preferably in the range 0.025 to 0.5 kW per kg/hour of emulsion throughput, especially 0.05 to 0.2 kW/kg.h "1 , more especially 0.075 to 0.15 kW/kg.hf 1 .
  • the use of microwave frequencies of 900 to 950 MHz, especially about 915 MHz is preferred to the use of higher frequencies due to the increased ability to penetrate the emulsion.
  • the water content is reduced as little as possible during the coagulation step, with further drying to the desired final moisture content being carried out in subsequent treatment steps, e.g. using hot air drying.
  • the final moisture content is preferably less than 10% by weight ; however for feed for use without storage, moisture contents of up to 30% are acceptable.
  • Moisture content may be determined conventionally, e.g. using an infrared moisture analyser such as a Mettler Toledo HR73 Halogen Moisture Analyser.
  • the emulsion is preferably extruded or otherwise formed into sheets, or more preferably "ropes" of 2 to 40 mm thickness, especially ropes of 3 to 25 mm diameter. If desired the emulsion may be formed in "pellets”; however it is generally preferred to cut such ropes into pellets after coagulation. Such pellet sizes may be for example 2 to 30 mm, preferably 3 to 20 mm.
  • the coagulated emulsion may be broken into flakes, cut into strips or otherwise transformed into particles of the desired size.
  • the emulsion is formed, e.g. into sheets or ropes, before coagulation; coagulated; cut into pellets or strips or smaller sheets; dried on a perforated belt in a multi-sector hot air dryer; and if desired broken into flakes.
  • the emulsion is extruded into ropes before coagulation, coagulated, cut into pellets and then dried on a perforated belt in a multisector hot air dryer.
  • air flow is through the belt from below so as to separate the pellets while in a later sector air flow is through the belt from above so as to enhance the drying effect.
  • a still later sector is arranged to cool the dried pellets .
  • the dryer used in this embodiment of the apparatus of the invention is conveniently a multi-sector dryer such as those produced by Lindauer Dornier GmbH, Lindau, Germany for drying of pelletized sewage sludge.
  • a wide range of dryers may be used, e.g. multisector dryers as described above, hot air drum dryers, flash dryers, etc.
  • the emulsion is passed directly into a drying means, thus forming a nutritional composition in granular form (e.g. powder, grain or meal form) .
  • granular form e.g. powder, grain or meal form
  • the drying means may optionally be a high temperature drying means, for example a disc-dryer, or a lower temperature drying means, for example a vacuum dryer, spray dryer or flash dryer.
  • a high temperature drying means for example a disc-dryer
  • a lower temperature drying means for example a vacuum dryer, spray dryer or flash dryer.
  • the final moisture content is preferably less than 10% by weight; however for feed or feedstuff for use without storage, moisture contents of up to 30% are acceptable.
  • the nutritional composition is a feedstuff produced in relatively fine grained form, e.g. pellets of 2 to 5 mm size, or in particular meal form, substantially free of plant carbohydrates and plant oils .
  • This powdered or granulated feedstuff may then be used as an ingredient in the preparation of feed pellets by conventional methods, e.g. by pelletization or extrusion with binders and plant carbohydrates and addition of fish and/or plant oils and other substances as discussed above (e.g. vitamins, pharmaceuticals, colouring agents, etc) .
  • the addition of fish and plant oils may be performed so as to achieve a desired balance of fatty acid residues (e.g.
  • the nutritional composition may be packaged for storage or transport, e.g. in water-proof plastics containers such as sacks or drums .
  • the nutritional composition produced using the process of the invention is novel and forms a further aspect of the present invention.
  • the invention provides a nutritional composition produceable by emulsifying and coagulating and/or drying a mixture containing raw fish.
  • the invention provides a nutritional composition containing fish oil and fish protein, preferably coagulated fish protein, which is substantially free of muscle fibre fragments in excess of 200 ⁇ m in length, preferably a gluten-containing composition.
  • the apparatus used in the process of the invention is also novel and forms a further aspect of the invention.
  • the invention provides apparatus for production of a nutritional composition, one embodiment of said apparatus comprising: a grinder arranged to produce a ground raw fish mixture ; an emulsifier arranged to convert the ground raw fish mixture into an emulsion; a heater arranged to coagulate the emulsion; and a dryer arranged to dry the coagulated emulsion.
  • Such apparatus preferably also comprises: a mixer to mix into the ground raw fish mixture other optional components such as vitamins, oils, minerals, gluten, starch, etc; a degasser to reduce the gas content of the emulsion; means for forming the emulsion into a desired form for coagulation in the heater, e.g. a spreader to produce sheets or an extruder to produce an emulsion extrudate; and a cutter to cut the coagulated emulsion into a desired form, e.g. a pelletizer to pelletize the coagulated emulsion.
  • a mixer to mix into the ground raw fish mixture other optional components such as vitamins, oils, minerals, gluten, starch, etc
  • a degasser to reduce the gas content of the emulsion
  • means for forming the emulsion into a desired form for coagulation in the heater e.g. a spreader to produce sheets or an extruder to produce an emulsion extrudate
  • a cutter to cut the coagul
  • a further embodiment of the apparatus of the invention comprises: a grinder arranged to produce a ground raw fish mixture ; an emulsifier arranged to convert the ground raw fish mixture into an emulsion and; a dryer arranged to dry the emulsion.
  • Such apparatus preferably also comprises: a mixer to mix into the ground raw fish mixture other optional components such as vitamins, oils, minerals, gluten, starch, etc; a degasser to reduce the gas content of the emulsion.
  • Figure 1 is a schematic layout for an apparatus for the performance of the process of the invention
  • Figures 2 and 3 are photomicrographs of emulsions used in the process of the invention.
  • Figure 4 is a photomicrograph of a raw fish mixture that has been subjected to grinding and chopping but not emulsification.
  • FIG. 1 there is shown an apparatus 1 for the performance of the process of the invention.
  • Raw fish e.g. whole herring
  • the ground fish is fed from grinder 4 to screw mixer 6 by screw feed 5.
  • screw mixer 6 a carbohydrate (wheat starch) , pigment, gluten and vitamin mixture from hopper 7 is mixed with the ground fish and the resultant mixture is passed to a buffer mixer tank 8.
  • the mixture from tank 8 is pumped by pump 9 into an emulsifier 10 where it is emulsified.
  • the emulsion is passed into suction silo 11 and vacuum tank 12 where it is degassed at a pressure of 0.7 bar.
  • the degassed emulsion is pumped by pump 13 into extruder 14 which extrudes 12 mm diameter emulsion ropes onto a conveyor belt 15.
  • Conveyor belt 15 transports the ropes of degassed emulsion through three heating sectors of a microwave oven 16 operating at 915 MHz. Water vapour from the oven is removed and condensed.
  • the coagulated ropes leaving oven 16 are cut into pellets by cutter 17 and the pellets are transported into a seven-sector dryer 19 by belt 18. In the first three sectors of dryer 19, hot air is passed upwards through the perforated belt 20 carrying the pellets, and in the subsequent four sectors hot air is passed downwardly through the perforated belt. In a final sector, cool air is passed between the pellets and the dried and partly cooled pellets are subsequently sieved, cooled and bagged.
  • Photomicrographs of an emulsion of raw fish and carbohydrate produced in this way are shown in Figures 2 and 3.
  • the emulsion contains oil droplets of 1-50 ⁇ m size.
  • grinding and chopping raw fish as in the procedure of Hamre (supra) , does not produce such an emulsion.
  • the emulsion flow at 500 kg/hr is subjected to 75 kW microwave irradiation at 915 MHz, pelletized and dried to a moisture content of 7%.
  • the resulting feed pellets show negligible lipid leakage.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Animal Husbandry (AREA)
  • Insects & Arthropods (AREA)
  • Birds (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Fodder In General (AREA)
  • Feed For Specific Animals (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé de production d'une composition nutritionnelle, et d'aliments pour l'homme et les animaux domestiques. Ce procédé consiste à émulsionner un mélange à base de poissons crus avant de chauffer et/ou sécher ladite émulsion.
EP00903913A 1999-02-23 2000-02-22 Procede de production d'une composition nutritionnelle Withdrawn EP1154704A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
GB9904162 1999-02-23
GBGB9904162.6A GB9904162D0 (en) 1999-02-23 1999-02-23 Process
PCT/GB2000/000615 WO2000049888A1 (fr) 1999-02-23 2000-02-22 Procede de production d'une composition nutritionnelle

Publications (1)

Publication Number Publication Date
EP1154704A1 true EP1154704A1 (fr) 2001-11-21

Family

ID=10848351

Family Applications (1)

Application Number Title Priority Date Filing Date
EP00903913A Withdrawn EP1154704A1 (fr) 1999-02-23 2000-02-22 Procede de production d'une composition nutritionnelle

Country Status (10)

Country Link
EP (1) EP1154704A1 (fr)
JP (1) JP2002536983A (fr)
CN (1) CN1345183A (fr)
AU (1) AU2566100A (fr)
CA (1) CA2362950A1 (fr)
GB (1) GB9904162D0 (fr)
MA (1) MA25401A1 (fr)
NO (1) NO20014051L (fr)
PE (1) PE20001343A1 (fr)
WO (1) WO2000049888A1 (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10105344A1 (de) 2001-02-05 2002-08-08 Buehler Ag Verfahren und Anlage zum Kühlen
CN1310594C (zh) * 2002-03-11 2007-04-18 刘仲翔 鱼汁奶饮料的制作方法
CN101176509B (zh) * 2006-11-10 2013-04-10 徐有生 一种利用微波能生产鱼粉的方法
JP5279033B2 (ja) * 2009-10-08 2013-09-04 日本製粉株式会社 バッター状生地を使用したペットフードの製造方法
JP2014193158A (ja) * 2013-03-01 2014-10-09 Nagase Sanbio Co Ltd 養殖魚用飼料およびその製造方法、ならびに養殖魚用飼料製造装置
US20170020162A1 (en) * 2014-04-02 2017-01-26 Am Nutrition As Nutritive product with animal ensilage and method for making the nutritive product

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Publication number Priority date Publication date Assignee Title
DD126289B1 (de) * 1976-06-11 1983-05-25 Albrecht Genentz Verfahren und vorrichtung zur kontinuierlichen waermebehandlung von organischem material,vorzugsweise von passiertem fisch
JPS6047643A (ja) * 1983-08-24 1985-03-15 Q P Corp 油脂含有乾燥蛋白粉の製法
JPS61104774A (ja) * 1984-10-25 1986-05-23 Sankai:Kk 食品の成型方法
JPH0292243A (ja) * 1988-09-27 1990-04-03 Itochu Shiryo Kk 稚仔魚用飼料の製造方法
NO172472C (no) * 1991-03-14 1993-07-28 Sildolje & Sildemelind Forsk For og fremgangsmaate til fremstilling derav
DE19503092C1 (de) * 1995-02-01 1996-06-27 Westfalia Separator Ag Verfahren zur Gewinnung von Fischmehl
NO304631B1 (no) * 1996-04-12 1999-01-25 Silver Feed As FremgangsmÕte for fremstilling av overflatekoagulert for til kjµledyr, oppdrettsfisk pelsdyr fugler og andre dyr ved overflatekoagulering

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO0049888A1 *

Also Published As

Publication number Publication date
NO20014051D0 (no) 2001-08-20
GB9904162D0 (en) 1999-04-14
WO2000049888A1 (fr) 2000-08-31
MA25401A1 (fr) 2002-04-01
PE20001343A1 (es) 2000-12-18
CN1345183A (zh) 2002-04-17
AU2566100A (en) 2000-09-14
CA2362950A1 (fr) 2000-08-31
JP2002536983A (ja) 2002-11-05
NO20014051L (no) 2001-10-22

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