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Priority to UAU201506863UpriorityCriticalpatent/UA104087U/en
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A method of production of food minced fish involves cutting the fish into fillets, washing, chopping, rinsing with catholyte with pH value of 8.5 to 12 units and dehydration. Before you spend additional catholyte purging of meat anolyte with a pH of 2.5 to 6.5 units at a ratio of minced meat:liquid 1:3 and spin.
UAU201506863U2015-07-102015-07-10Method of production of food fish mince
UA104087U
(en)