FR2168987B1 - - Google Patents
Info
- Publication number
- FR2168987B1 FR2168987B1 FR7202978A FR7202978A FR2168987B1 FR 2168987 B1 FR2168987 B1 FR 2168987B1 FR 7202978 A FR7202978 A FR 7202978A FR 7202978 A FR7202978 A FR 7202978A FR 2168987 B1 FR2168987 B1 FR 2168987B1
- 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.)
- Expired
Links
Classifications
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- 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
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
-
- 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
- A23J3/04—Animal proteins
- A23J3/06—Gelatine
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7202978A FR2168987A1 (en) | 1972-01-28 | 1972-01-28 | Artificial sausage - of low fat content contg hydrolysed collagen |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7202978A FR2168987A1 (en) | 1972-01-28 | 1972-01-28 | Artificial sausage - of low fat content contg hydrolysed collagen |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2168987A1 FR2168987A1 (en) | 1973-09-07 |
FR2168987B1 true FR2168987B1 (hr) | 1976-06-11 |
Family
ID=9092636
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7202978A Granted FR2168987A1 (en) | 1972-01-28 | 1972-01-28 | Artificial sausage - of low fat content contg hydrolysed collagen |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2168987A1 (hr) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB8722836D0 (en) * | 1987-09-29 | 1987-11-04 | Mars G B Ltd | Foodstuff |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2928822A (en) * | 1957-11-29 | 1960-03-15 | Wilson & Co Inc | Proteinaceous food adjunct and method of preparing same |
FR1439936A (fr) * | 1965-03-08 | 1966-05-27 | Procédé de valorisation des protéines et produits alimentaires en résultant |
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1972
- 1972-01-28 FR FR7202978A patent/FR2168987A1/fr active Granted
Also Published As
Publication number | Publication date |
---|---|
FR2168987A1 (en) | 1973-09-07 |
Similar Documents
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |