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Richard Rily Cobb
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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
A23B4/021—Preserving by means of inorganic salts with apparatus adapted for gaseous preserving agents
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Meat, Egg Or Seafood Products
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Abstract
21,112. Cobb, R. R. Sept. 20, 1912, [Convention date]. Preserving meat.-Meat is cut into strips, immersed in hot brine, which is then boiled, and weighted down in jars with the hot brine. The brine may contain sugar, saltpetre, borax, pepper, &c.
GB191321112D1912-09-201913-09-18Improvements in Processes of Preserving Meat.
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