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Expired
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GB30171/30A
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Publication of GB356000ApublicationCriticalpatent/GB356000A/en
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
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Chemical & Material Sciences
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Life Sciences & Earth Sciences
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Engineering & Computer Science
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Inorganic Chemistry
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Wood Science & Technology
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Zoology
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Food Science & Technology
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Polymers & Plastics
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Meat, Egg Or Seafood Products
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Abstract
To accelerate the pickling of meat, phosphorous or hypophosphorous acid or salts of these acids are added in small amount, e.g. 2 per cent, to the usual pickling salt or solution, containing for example common salt, saltpetre and sugar.
GB30171/30A1930-04-041930-10-08A process for the acceleration of meat pickling processes
ExpiredGB356000A
(en)