ES213438A2 - Improvements in the object of the main patent num. 202,146 (Machine-translation by Google Translate, not legally binding)
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Improvements in the object of the main patent num. 202,146 (Machine-translation by Google Translate, not legally binding)
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Improvements in the object of the main patent no. 202146, characterized in that during the heat treatment that is carried out with the kneaded dough by immersing it in boiling water or steam in order to achieve the expansion of the gluten and starch it contains, to obtain a nutritional enrichment or only a variant of flavor or color is added to the boiling water or vapor animal substances, such as broth of chicken, veal, lamb, pork or others. (Machine-translation by Google Translate, not legally binding)
ES0213438A1954-01-281954-01-28Improvements in the object of the main patent num. 202,146 (Machine-translation by Google Translate, not legally binding)
ExpiredES213438A2
(en)
Procedure for the preparation of powder of fish meat retaining the properties of fresh meat. (Machine-translation by Google Translate, not legally binding)