LU31499A1 - - Google Patents

Info

Publication number
LU31499A1
LU31499A1 LU31499DA LU31499A1 LU 31499 A1 LU31499 A1 LU 31499A1 LU 31499D A LU31499D A LU 31499DA LU 31499 A1 LU31499 A1 LU 31499A1
Authority
LU
Luxembourg
Application number
Publication of LU31499A1 publication Critical patent/LU31499A1/xx

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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
LU31499D LU31499A1 (en)

Publications (1)

Publication Number Publication Date
LU31499A1 true LU31499A1 (en)

Family

ID=1766599

Family Applications (1)

Application Number Title Priority Date Filing Date
LU31499D LU31499A1 (en)

Country Status (1)

Country Link
LU (1) LU31499A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0037086A3 (en) * 1980-03-28 1984-05-09 Matthias Stemmler Agent for manufacturing pigmented protective coatings on meat products

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0037086A3 (en) * 1980-03-28 1984-05-09 Matthias Stemmler Agent for manufacturing pigmented protective coatings on meat products

Similar Documents

Publication Publication Date Title
AR002857A1 (en) A PROCEDURE FOR OBTAINING DEHYDRATED VEGETABLES AND DEHYDRATED VEGETABLE MATTERS SO OBTAINED.
AR026430A1 (en) COMPOSITION OF NATURAL ORIGIN TO CONTROL THE POST-HARVEST PATHOLOGY OF FRUIT AND VEGETABLES; AND APPLICATION METHOD
AR061582A1 (en) PRESERVANT PRODUCT FOR HARVESTED FRUITS AND VEGETABLES
AR222061A1 (en) PROCESS FOR HANDLING AND TREATING FISH MEAT
AR013205A1 (en) A PROCEDURE FOR PRODUCING FRAGMENTED DRIED FRUIT
AR011598A1 (en) CHLORINE GENERATOR FOR PRESERVING AGRICULTURAL PRODUCTS
AR247075A1 (en) Procedure for disinfecting harvested vegetable food products.
AR077641A1 (en) TREATMENT OF AGRICULTURAL PRODUCTS
AR039471A1 (en) METHOD AND APPARATUS FOR EVACUATING FLUID INCLOSURES IN MEAT PRODUCTS
AR009905A1 (en) PROCEDURE FOR TREATING FRESH MEAT AND ARRANGEMENT FOR CONDUCTING THE PROCEDURE
AR231597A1 (en) DEPOSIT AND MATURATION UNIT FOR MEAT AND SAUSAGE PRODUCTS
AR245350A1 (en) Process for infusing high levels of humectant into dried fruits, for use in dry foods, such as in mixes and ready to eat cereals
AR207124A1 (en) PROCEDURE FOR DISINFECTION AND PURIFICATION OF SEA FRUITS SELECTED FROM CRUSTACEAN MOLLUSCS AND FISH
AR210939A1 (en) A CURED MEAT PRODUCT AND A USEFUL COMPOSITION TO PRODUCE THE LEVEL OF NITRITE IN SUCH PRODUCT
AR005165A1 (en) AN APPARATUS FOR STERILIZING ORGANIC PARTICULATES CONTAINING VOLATILE OILS AND METHOD FOR STERILIZING SUCH ORGANIC PARTICULATE MEDIENT THE REFERRED APPARATUS.
AR019762A1 (en) PROCESS OF TREATMENT OF FRUITS AND VEGETABLES AFTER HARVESTING WITH A VIEW TO LENGTHEN THE CONSERVATION DURATION, PRESERVING THEM AT THE SAME TIME OF AN ACCELERATED MATURATION.
AR094931A1 (en) METHODS FOR HANDLING PAPAYA
AR199954A1 (en) PREPARATION OF A DRY BEEF MEAT PRODUCT
AR242485A1 (en) Dehydrated meat product
AR008836A1 (en) METHOD AND APPARATUS TO DESTROY PATHOGENS IN MEAT
AR194499A1 (en) PROCEDURE TO STABILIZE FRESH MEAT
AT288838B (en) Method for cooking vegetable matter in closed packages
AT296740B (en) Method of pasteurizing the liquid contents of whole eggs
AR007500A1 (en) PROCEDURE FOR THE PRESERVATION OF FRESH PEELED POTATOES
AR220898A1 (en) PROCEDURE FOR ESTABLISHING AND MAINTAINING GOOD COLOR IN FRESH MEAT OF CATTLE, POULTRY AND FISH AND COMPOSITION