NO117278B - - Google Patents
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- Publication number
- NO117278B NO117278B NO161219A NO16121966A NO117278B NO 117278 B NO117278 B NO 117278B NO 161219 A NO161219 A NO 161219A NO 16121966 A NO16121966 A NO 16121966A NO 117278 B NO117278 B NO 117278B
- Authority
- NO
- Norway
- Prior art keywords
- batter
- pieces
- fish
- meat
- coated
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 claims description 22
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 11
- 238000000576 coating method Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- 235000013622 meat product Nutrition 0.000 claims description 7
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 239000004604 Blowing Agent Substances 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000015168 fish fingers Nutrition 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- -1 nitro- Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/251—Tempura batter; Leavened or other aerate batter or coating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
'Fremgangsmåte for fremstilling av kjøttprodukter, særlig fiskekjøttprodukter. 'Procedure for the production of meat products, in particular fish meat products.
Foreliggende oppfinnelse vedrører en fremgangsmåte for fremstilling av kjøttprodukter, særlig fiskeprodukter, som er belagt med et spiselig belegg. The present invention relates to a method for the production of meat products, particularly fish products, which are coated with an edible coating.
Slike produkter er tidligere blitt fremstilt^f.eks.Such products have previously been produced^e.g.
ved å belegge fisk eller kjøtt med brødsmuler eller mel før stek-ningen. Det er likeledes kjent å fremstille med brød forsynte, såkalte "fish-stioks", som selges i frossen tilstand. Disse produkter beholder imidlertid formen av det underliggende nærings-- middel under kokningen, og det har vært alminnelig antatt at dette må være tilfelle. by coating fish or meat with breadcrumbs or flour before frying. It is also known to produce breaded, so-called "fish-stioks", which are sold frozen. However, these products retain the shape of the underlying nutrient during cooking, and it has been generally assumed that this must be the case.
I motsetning hertil tilveiebringer oppfinnelsen en fremgangsmåte for-fremstilling av et kjøttprodukt, særlig fiskekjøtt-produkt, utstyrt med et spiselig belegg, og fremgangsmåten er ka- rakterisert ved at kjøttet formes til kubiske stykker, stykkene belegges med en røre som inneholder et oppblåsende middel som er i stand til å utvikle karbondioksyd ved opphetning, f.eks. natriumbikarbonat, og rørebelegget bringes til å stivne ved frysning eller ved opphetning, særlig ved stekning, og nevnte oppblåsende middel er til stede i en mengde som er tilstrekkelig til å blåse opp rørebelegget i en slik grad at produktet får en i alt vesentlig sferoidal form ved den påfølgende oppheting'av produktet ved kjøttets koketemperatur. In contrast, the invention provides a method for the production of a meat product, in particular a fish meat product, equipped with an edible coating, and the method is characterized in that the meat is formed into cubic pieces, the pieces are coated with a batter containing an inflating agent which is able to develop carbon dioxide when heated, e.g. sodium bicarbonate, and the batter coating is caused to solidify by freezing or by heating, in particular by frying, and said blowing agent is present in an amount which is sufficient to inflate the batter coating to such an extent that the product acquires a substantially spheroidal shape by the subsequent heating of the product at the meat's cooking temperature.
Ved en særlig gunstig utførelsesform av fremgangsmåten formes frossent fiskekjøtt til i alt vesentlig kubiske stykker som har et volum ikke større enn 10 ml, de frosne fiskestykker belegges med en røre som har en viskositet av ca. 35 poise ved 20°C, og som inneholder ca. 3>5% natriumbikarbonat, og rørebeleg-get bringes til å stivne ved opphetning med varm olje, og deretter fryses de rørebelagte fiskestykker. In a particularly favorable embodiment of the method, frozen fish meat is formed into essentially cubic pieces that have a volume no greater than 10 ml, the frozen fish pieces are coated with a batter that has a viscosity of approx. 35 poise at 20°C, and which contains approx. 3>5% sodium bicarbonate, and the batter coating is made to solidify by heating with hot oil, and then the batter-coated fish pieces are frozen.
Røren kan bringes til å stivne ved tilstrekkelig opphetning for delvis eller fullstendig å blåse opp røren såvel som til å bringe den til å stivne. En slik opphetning er- imidlertid ikke av essentiell betydning, da alt det som er nødvendig er å bringe røren til å stivne og hindre at den renner av produktet. Hvis rø-ren bringes til å stivne ved frysning, finner det naturligvis ikke sted noen oppblåsning ved dette trinn. Oppblåsningen til den av-rundete, sferoidale form som gir produktet som fremstilles i hen-hold til oppfinnelsen et særpreg, utføres f.eks. ved stekning når produktene skal spises. Det tekniske fremskritt som oppnåes ved oppfinnelsen, beror på denne uventede fremstilling av et tiltrek-kende og appetittvekkende produkt i en ny form. The batter can be caused to solidify by sufficient heating to partially or completely inflate the batter as well as to cause it to solidify. However, such heating is not of essential importance, as all that is necessary is to cause the batter to solidify and prevent it from flowing off the product. If the tube is brought to solidify by freezing, no inflation will of course take place at this stage. The inflation to the rounded, spheroidal shape, which gives the product produced according to the invention a distinctive character, is carried out, e.g. when frying when the products are to be eaten. The technical progress achieved by the invention is due to this unexpected production of an attractive and appetizing product in a new form.
Det er særlig hensiktsmessig å forme kjøttet til stykker når det foreligger i frossen tilstand og å belegge stykkene med rø-ren uten tining, da adhesjonen av røren i så fall er bedre. It is particularly appropriate to shape the meat into pieces when it is in a frozen state and to coat the pieces with the batter without thawing, as the adhesion of the batter is better in that case.
Kjøttet som anvendes ved fremgangsmåten ifølge oppfinnelsen kan være fiskekjøtt, og oppfinnelsen er særlig viktig i forbin-delse med fiskekjøtt, fordi det kan oppnåes et tilnærmet kuleformet produkt uten at det er nødvendig fra først av å forme fisken til en slik form. Vanlig maskineri, f.eks. som,anvendes for fremstilling av såkalte "fish-sticks" (dvs. parallellepipedisk formede stykker av fisk med rektangulært tverrsnitt og med dimensjoner av ca. 12,5 x. 2,5 x 1,5 om) kan følgelig lett tilpasses for å fremstille hensiktsmessig formede stykker for anvendelse ved fremgangsmåten ifølge oppfinnelsen. The meat used in the method according to the invention can be fish meat, and the invention is particularly important in connection with fish meat, because an approximately spherical product can be obtained without it being necessary from the outset to shape the fish into such a shape. Common machinery, e.g. which is used for the production of so-called "fish-sticks" (i.e. parallelepipedal shaped pieces of fish with a rectangular cross-section and with dimensions of approx. 12.5 x 2.5 x 1.5 om) can therefore be easily adapted to produce suitably shaped pieces for use in the method according to the invention.
Ved en særlig foretrukket utførelsesform av fremgangsmåten ifølge oppfinnelsen skjæres frossen fisk til kubiske stykker og belegges med en røre som inneholder et stoff som utvikler karbondioksyd ved opphetning. De belagte stykker opphetes derpå og overflateherdes ved stekning (som hever røren og delvis koker fisken) i en beholder på en slik måte at stykkene ikke kleber seg fast til noen av beholderens overflater. Stykkene utsettes derpå for ytterligere stekning som tjener til å gjøre røren sprø. De stek-te produkter kan deretter fryses for lagring. In a particularly preferred embodiment of the method according to the invention, frozen fish is cut into cubic pieces and coated with a batter containing a substance which develops carbon dioxide when heated. The coated pieces are then heated and surface-hardened by frying (which raises the batter and partially cooks the fish) in a container in such a way that the pieces do not stick to any of the container's surfaces. The pieces are then subjected to further frying which serves to make the batter crispy. The fried products can then be frozen for storage.
Som forklart inneholder røren ifølge oppfinnelsen et stoff som ved passende behandling, f.eks. oppvarming, får rørens volum til å øke mer enn det som normalt ville skje ved enkel ter-misk ekspansjon. Et slikt stoff er ett som frigjør karbondioksyd ved oppvarmning, og vi har funnet at natriumbikarbonat er et nyt-tig materiale til oppfinnelsens formål. Selv om sammensetningen av røren kan tilpasses innen ganske vide grenser, har vi funnet at røren passende bør være adskillig mer viskøs enn den normalt brukes til fettkoking, fordi at når hevingen kommer i stand ved fettkoking er det ønskelig å redusere avdryppet før og under<*>ned-dykkingen av den nydekkede matvare i fettbadet. Dessuten synes det som om en mer viskøs røre mer effektivt "fanger" det utvikle-de karbondioksyd og derved øker svelningseffekten. 1 det følgen-de beskrives en særlig virkningsfull røre, som det antas i seg selv er ny. As explained, the batter according to the invention contains a substance which, with suitable treatment, e.g. heating, causes the tube's volume to increase more than would normally occur through simple thermal expansion. Such a substance is one which releases carbon dioxide when heated, and we have found that sodium bicarbonate is a useful material for the purpose of the invention. Although the composition of the batter can be adapted within fairly wide limits, we have found that the batter should be suitably considerably more viscous than it is normally used for fat cooking, because when the rise is achieved by fat cooking it is desirable to reduce the dripping before and during<* >the immersion of the freshly covered food in the fat bath. Moreover, it seems that a more viscous batter more effectively "captures" the carbon dioxide developed and thereby increases the swelling effect. In the following, a particularly effective batter is described, which is believed to be new in itself.
Denne røre har viskositet omkring 35 poise ved 20 C. Det er åpenbart at det kan gjøres mindre variasjoner i sammensetningen, f.eks. en liten forandring i forholdet mellom ingrediense-ne, eller man kan sløyfe eller erstatte en av.de mindre -Komponente-ne som salt, mononatriumglutamat og sennep, men mengdene av de stør-re bestanddeler gir en særlig virkningsfull rørekomposisjon til bruk ifølge oppfinnelsen. This batter has a viscosity of around 35 poise at 20 C. It is obvious that minor variations can be made in the composition, e.g. a small change in the ratio between the ingredients, or one can omit or replace one of the smaller components such as salt, monosodium glutamate and mustard, but the quantities of the larger components give a particularly effective mixing composition for use according to the invention.
Oppfinnelsen illustreres ved de følgende eksempler. The invention is illustrated by the following examples.
Eksempel 1Example 1
Nyfanget torsk ble frosset og skåret opp til "fish-sticks" Freshly caught cod was frozen and cut into "fish-sticks"
på vanlig måte.. Disse ble så skåret til i det vesentlige parallell-in the usual way.. These were then cut to essentially parallel
epipediske stykker med rektangulært tverrsnitt 2 x 2,5 x 1,5 cm sto-re. Disse stykkene ble så innesluttet i en røre med følgende vekt- epipedic pieces with a rectangular cross-section 2 x 2.5 x 1.5 cm in size. These pieces were then enclosed in a batter with the following weight-
sammensetning:composition:
De belagte fiskestykker fikk så falle ned i et kar, 1 me- The coated fish pieces were then allowed to fall into a vessel, 1 m-
ter dypt, som inneholdt fett ved l80°C, og det ble avbøyet fra fallinjen av en plate som var dekket med ikke-klebende materiale for å hindre fastklebing. De belagte fiskestykker sank først, og så, da deres tetthet avtok som følge av utviklingen av karbondiok- ter deep, containing fat at 180°C, and it was deflected from the drop line by a plate covered with non-stick material to prevent sticking. The coated pieces of fish first sank, and then, as their density decreased as a result of the evolution of carbon dioxide,
syd, steg de til toppen av fettet og ble av en flytende strøm ført inn i en vanlig fiskesteker. Etter at de var stekt til røren ble south, they rose to the top of the fat and were carried by a flowing current into an ordinary fish fryer. After they were fried until the batter became
sprø, ble fiskeproduktene fjernet fra fettet, de fikk renne av,crisp, the fish products were removed from the fat, they were allowed to drain,
ble avkjølt og frosset til lagring i kulden.was cooled and frozen for storage in the cold.
Eksempel 2Example 2
Den frosne fisk ble skåret og belagt med røre slik somThe frozen fish was cut and coated with batter such as
beskrevet i eksempel 1, når unntas at like etter beleggingen fikk de omsluttede fiskestykker falle ned i. et kar med flytende nitro- described in example 1, except that immediately after the coating the enclosed fish pieces were allowed to fall into a vessel with liquid nitro-
gen, hvorfra de ble uttatt i frossen tilstand.gene, from which they were withdrawn in a frozen state.
Eksempel 3Example 3
Fremgangsmåten i eksempel 1 og 2 ble gjentatt med fros-The procedure in examples 1 and 2 was repeated with frozen
sede blokker av oppskåret kjøtt i stedet for fisken. sede blocks of sliced meat instead of the fish.
Claims (2)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB1550/65A GB1089014A (en) | 1965-01-13 | 1965-01-13 | Foodstuffs |
Publications (1)
Publication Number | Publication Date |
---|---|
NO117278B true NO117278B (en) | 1969-07-21 |
Family
ID=9723918
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO161219A NO117278B (en) | 1965-01-13 | 1966-01-12 |
Country Status (13)
Country | Link |
---|---|
AT (1) | AT269619B (en) |
BE (1) | BE675030A (en) |
CA (1) | CA823139A (en) |
CH (1) | CH480026A (en) |
DE (1) | DE1692793A1 (en) |
ES (1) | ES321673A1 (en) |
FI (1) | FI43662B (en) |
FR (1) | FR1464342A (en) |
GB (1) | GB1089014A (en) |
LU (1) | LU50241A1 (en) |
NL (1) | NL6600415A (en) |
NO (1) | NO117278B (en) |
SE (1) | SE327883B (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0043260A1 (en) * | 1980-06-26 | 1982-01-06 | Twydale Turkeys Limited | Process for producing a cookable meat product |
US4822627A (en) * | 1985-10-03 | 1989-04-18 | International Fried Ice Cream | Frozen confection suitable for deep frying |
DE502004003140D1 (en) * | 2004-06-30 | 2007-04-19 | Frosta Ag | Baking dough loosening by means of CO2 |
-
1965
- 1965-01-13 GB GB1550/65A patent/GB1089014A/en not_active Expired
-
1966
- 1966-01-11 CA CA823139A patent/CA823139A/en not_active Expired
- 1966-01-11 DE DE19661692793 patent/DE1692793A1/en active Pending
- 1966-01-11 FR FR45537A patent/FR1464342A/en not_active Expired
- 1966-01-12 FI FI0079/66A patent/FI43662B/fi active
- 1966-01-12 SE SE00393/66A patent/SE327883B/xx unknown
- 1966-01-12 BE BE675030D patent/BE675030A/xx unknown
- 1966-01-12 LU LU50241A patent/LU50241A1/xx unknown
- 1966-01-12 NO NO161219A patent/NO117278B/no unknown
- 1966-01-12 AT AT26066A patent/AT269619B/en active
- 1966-01-12 ES ES0321673A patent/ES321673A1/en not_active Expired
- 1966-01-12 CH CH38566A patent/CH480026A/en not_active IP Right Cessation
- 1966-01-13 NL NL6600415A patent/NL6600415A/xx unknown
Also Published As
Publication number | Publication date |
---|---|
ES321673A1 (en) | 1966-12-16 |
LU50241A1 (en) | 1966-07-12 |
CH480026A (en) | 1969-10-31 |
NL6600415A (en) | 1966-07-14 |
SE327883B (en) | 1970-08-31 |
FI43662B (en) | 1971-02-01 |
CA823139A (en) | 1969-09-16 |
GB1089014A (en) | 1967-11-01 |
FR1464342A (en) | 1966-12-30 |
AT269619B (en) | 1969-03-25 |
DE1692793A1 (en) | 1971-07-29 |
BE675030A (en) | 1966-07-12 |
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