FR2146445A1 - - Google Patents
Info
- Publication number
- FR2146445A1 FR2146445A1 FR7226258A FR7226258A FR2146445A1 FR 2146445 A1 FR2146445 A1 FR 2146445A1 FR 7226258 A FR7226258 A FR 7226258A FR 7226258 A FR7226258 A FR 7226258A FR 2146445 A1 FR2146445 A1 FR 2146445A1
- Authority
- FR
- France
- 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.)
- Granted
Links
Classifications
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| LU63588 | 1971-07-22 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2146445A1 true FR2146445A1 (de) | 1973-03-02 |
| FR2146445B1 FR2146445B1 (de) | 1976-05-14 |
Family
ID=19726773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR7226258A Expired FR2146445B1 (de) | 1971-07-22 | 1972-07-20 |
Country Status (9)
| Country | Link |
|---|---|
| BE (1) | BE786589A (de) |
| DE (1) | DE2235996A1 (de) |
| FR (1) | FR2146445B1 (de) |
| GB (1) | GB1403221A (de) |
| IE (1) | IE36571B1 (de) |
| LU (1) | LU63588A1 (de) |
| NL (1) | NL7210173A (de) |
| NO (1) | NO139542C (de) |
| SE (1) | SE394242B (de) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2588449A1 (fr) * | 1985-10-10 | 1987-04-17 | Disamo Sa | Procede d'elaboration et de conservation d'un produit carne |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO148207C (no) * | 1981-04-15 | 1983-08-31 | Kjell Opshaug | Fremgangsmaate for enzymatisk hurtigmodning av sild. |
| DE3416759A1 (de) * | 1984-05-07 | 1985-11-07 | Werner Hoffmeister Fischgroßhandelsgesellschaft mbH & Co, 2850 Bremerhaven | Verfahren zur herstellung vom marinierten fischerzeugnissen |
| GB2185378A (en) * | 1985-12-19 | 1987-07-22 | Comercial Alimentaria Internac | Process for preparing a meat product |
-
0
- BE BE786589D patent/BE786589A/xx not_active IP Right Cessation
-
1971
- 1971-07-22 LU LU63588A patent/LU63588A1/xx unknown
-
1972
- 1972-07-19 GB GB3374472A patent/GB1403221A/en not_active Expired
- 1972-07-19 IE IE1009/72A patent/IE36571B1/xx unknown
- 1972-07-20 SE SE7209565A patent/SE394242B/xx unknown
- 1972-07-20 FR FR7226258A patent/FR2146445B1/fr not_active Expired
- 1972-07-20 NO NO2604/72A patent/NO139542C/no unknown
- 1972-07-21 DE DE2235996A patent/DE2235996A1/de active Pending
- 1972-07-24 NL NL7210173A patent/NL7210173A/xx not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2588449A1 (fr) * | 1985-10-10 | 1987-04-17 | Disamo Sa | Procede d'elaboration et de conservation d'un produit carne |
| EP0218769A2 (de) * | 1985-10-10 | 1987-04-22 | Porta Barraca, Antonio | Verfahren zum Herstellen und Konservieren einer Fleischware |
| EP0218769A3 (de) * | 1985-10-10 | 1988-01-13 | Porta Barraca, Antonio | Verfahren zum Herstellen und Konservieren einer Fleischware |
Also Published As
| Publication number | Publication date |
|---|---|
| NL7210173A (de) | 1973-01-24 |
| NO139542C (no) | 1979-04-04 |
| LU63588A1 (de) | 1973-01-23 |
| GB1403221A (en) | 1975-08-28 |
| DE2235996A1 (de) | 1973-02-01 |
| SE394242B (sv) | 1977-06-20 |
| IE36571B1 (en) | 1976-12-08 |
| IE36571L (en) | 1973-01-22 |
| BE786589A (de) | 1973-01-22 |
| FR2146445B1 (de) | 1976-05-14 |
| NO139542B (no) | 1978-12-27 |
Similar Documents
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |