ES283361A3 - Improvements in the curing processes of canned and vegetable preserves (Machine-translation by Google Translate, not legally binding) - Google Patents

Improvements in the curing processes of canned and vegetable preserves (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES283361A3
ES283361A3 ES283361A ES283361A ES283361A3 ES 283361 A3 ES283361 A3 ES 283361A3 ES 283361 A ES283361 A ES 283361A ES 283361 A ES283361 A ES 283361A ES 283361 A3 ES283361 A3 ES 283361A3
Authority
ES
Spain
Prior art keywords
translation
machine
legally binding
google translate
canned
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
Application number
ES283361A
Other languages
Spanish (es)
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.)
Espar Tico Francisco Javier
Original Assignee
Espar Tico Francisco Javier
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 Espar Tico Francisco Javier filed Critical Espar Tico Francisco Javier
Priority to ES283361A priority Critical patent/ES283361A3/en
Publication of ES283361A3 publication Critical patent/ES283361A3/en
Expired legal-status Critical Current

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  • Meat, Egg Or Seafood Products (AREA)

Abstract

Improvements in the curing processes of meat and vegetable preserves, especially fermented preserves such as ham, "bacon", sausages, olives, "sauerkraut" and the like, characterized by the fact that the products to be conserved, besides being treated with chloride sodium, potassium nitrate, the corresponding spices or other curing substances, are treated with alpha hydroxy propionic acid (2-hydroxy propionic acid) and its salts, preferably its calcium salt, in a proportion ranging between 0.1 and 5 grams per kilogram of product food for both. (Machine-translation by Google Translate, not legally binding)
ES283361A 1962-12-13 1962-12-13 Improvements in the curing processes of canned and vegetable preserves (Machine-translation by Google Translate, not legally binding) Expired ES283361A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES283361A ES283361A3 (en) 1962-12-13 1962-12-13 Improvements in the curing processes of canned and vegetable preserves (Machine-translation by Google Translate, not legally binding)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES283361A ES283361A3 (en) 1962-12-13 1962-12-13 Improvements in the curing processes of canned and vegetable preserves (Machine-translation by Google Translate, not legally binding)

Publications (1)

Publication Number Publication Date
ES283361A3 true ES283361A3 (en) 1963-02-01

Family

ID=69466949

Family Applications (1)

Application Number Title Priority Date Filing Date
ES283361A Expired ES283361A3 (en) 1962-12-13 1962-12-13 Improvements in the curing processes of canned and vegetable preserves (Machine-translation by Google Translate, not legally binding)

Country Status (1)

Country Link
ES (1) ES283361A3 (en)

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