WO2012089872A1 - Reactivante del color natural del atún y procedimiento para su obtención - Google Patents
Reactivante del color natural del atún y procedimiento para su obtención Download PDFInfo
- Publication number
- WO2012089872A1 WO2012089872A1 PCT/ES2011/000384 ES2011000384W WO2012089872A1 WO 2012089872 A1 WO2012089872 A1 WO 2012089872A1 ES 2011000384 W ES2011000384 W ES 2011000384W WO 2012089872 A1 WO2012089872 A1 WO 2012089872A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- tuna
- mixture
- water
- natural color
- extract
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims description 9
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000003153 chemical reaction reagent Substances 0.000 claims description 3
- 239000008121 dextrose Substances 0.000 claims description 3
- 235000021538 Chard Nutrition 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 2
- 240000003394 Malpighia glabra Species 0.000 claims description 2
- 235000014837 Malpighia glabra Nutrition 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 229940008396 carrot extract Drugs 0.000 claims description 2
- 229940065115 grapefruit extract Drugs 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims 1
- 239000000419 plant extract Substances 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000019511 tuna Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000007789 gas Substances 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000010378 sodium ascorbate Nutrition 0.000 description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 3
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 229910002091 carbon monoxide Inorganic materials 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 description 1
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 description 1
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical group [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 1
- 241000269849 Thunnus Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- HWGNBUXHKFFFIH-UHFFFAOYSA-I pentasodium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O HWGNBUXHKFFFIH-UHFFFAOYSA-I 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000001226 triphosphate Substances 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 231100000925 very toxic Toxicity 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention refers to a tuna color reagent formed by the mixture of various components and water, intended to return the natural color of packaged tuna. Similarly, the procedure by which said product is obtained is included.
- the object of the invention consists of a product obtained from a mixture of various plant extracts and water in very specific proportions, thus achieving a product with a composition completely different from all existing in the market, and applied Under certain conditions, the loins of thawed tuna can restore their natural color from the moment it is packaged until it is sold to the public.
- the scope of the present invention falls within the sector of processing, handling and packaging of products from extractive fishing, more specifically within the products intended for the treatment of the natural color of fish.
- the quality of tuna depends on multiple factors, although it is related to its capture and subsequent handling the most important to ensure the quality of tuna and those that determine that it reaches the table in the best conditions.
- tuna follows when it is received at the handling and packaging facilities are the following: - Reception of whole tunas in the facilities, where they are stored in -60 ° C cameras.
- CO carbon monoxide gas
- Another product used is BLUE-FIS N - 1/0280, which is composed of natural extracts (Celery Powder), salt, natural spices, sugar and antioxidant (E-301), has a yellow-green powdery appearance and is use sprinkling it or mixing it with salt on the fish evenly.
- MERLUZIMA E is a yellowish white powder with a characteristic odor, which is composed of E 301 Sodium Ascorbate (antioxidant), E 33 li ⁇ i Citrate trisodium (acidity corrector), 451 i pentasodium triphosphate (technological adjuvant) and salt (used as support).
- the product object of the invention manages to return the natural color to the tuna due to the reaction of plant extracts with it, which eliminate the primary action of the lactic acid of tuna returning its natural color.
- the product that the invention proposes to reactivate the natural color of tuna is composed of an exact mixture of the following elements: 4 Kg.
- This product is a light yellow and odorless powder, which is composed of plant extracts in powdery state, and dextrose used as support and without any technological effect on the product. Its exact composition is as follows: Acerola extract: 17.5%.
- the mixture with the exact amount of each component indicated above is introduced into an injector and an injection into the tuna loin of an amount by weight of mixture of approximately 5 is calculated. % of the weight of the loin to be treated. This is, for a 10 kg loin, about 500 ml of mixture.
- the tuna loin is vacuum packed to eliminate the presence of oxygen or any other gas that would not allow the product to react correctly obtaining less satisfactory results.
- the reaction of the injected product will be achieved after 24 hours of vacuum packaging, thanks to the reaction of the plant extracts with it, which eliminate the primary action of lactic acid of tuna, and the absence of any type of gas in the packing.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
Claims
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US13/977,412 US20130287911A1 (en) | 2010-12-31 | 2011-12-30 | Natural colour reactivating agent for tuna and method for the production thereof |
MX2013007447A MX2013007447A (es) | 2010-12-31 | 2011-12-30 | Reactivante del color natural del atun y procedimiento para su obtencion. |
CN2011800632218A CN103313606A (zh) | 2010-12-31 | 2011-12-30 | 金枪鱼自然色再现剂以及其获得工序 |
EP11853111.0A EP2659779A4 (en) | 2010-12-31 | 2011-12-30 | NATURAL COLOR REACTIVATOR FOR TUNA AND PROCESS FOR OBTAINING THE REACTIVATOR |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ESP-201100045 | 2010-12-31 | ||
ES201100045A ES2385553B1 (es) | 2010-12-31 | 2010-12-31 | Reactivante del color natural del atun y procedimiento para su obtencion |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2012089872A1 true WO2012089872A1 (es) | 2012-07-05 |
Family
ID=46382343
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/ES2011/000384 WO2012089872A1 (es) | 2010-12-31 | 2011-12-30 | Reactivante del color natural del atún y procedimiento para su obtención |
Country Status (8)
Country | Link |
---|---|
US (1) | US20130287911A1 (es) |
EP (1) | EP2659779A4 (es) |
CN (1) | CN103313606A (es) |
CL (1) | CL2013001916A1 (es) |
ES (1) | ES2385553B1 (es) |
MX (1) | MX2013007447A (es) |
PE (1) | PE20140719A1 (es) |
WO (1) | WO2012089872A1 (es) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2015166440A1 (en) * | 2014-04-30 | 2015-11-05 | Parma Valley S.R.L. | Tuna in brine |
CN107960450A (zh) * | 2017-11-24 | 2018-04-27 | 惠州兴泰现代农业有限公司 | 一种冰鲜鸡的保鲜方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3928637A (en) * | 1973-02-01 | 1975-12-23 | Ralston Purina Co | Method of treatment of animal flesh |
JP2000308455A (ja) * | 1999-04-27 | 2000-11-07 | Ono Shokuhin Kogyo Kk | 鮪の処理保存方法およびそれに使用する酸素回収装置 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60145067A (ja) * | 1984-01-09 | 1985-07-31 | Takeda Chem Ind Ltd | 肉類食品の退色防止方法および退色防止用組成物 |
CN1012787B (zh) * | 1984-01-09 | 1991-06-12 | 武田药品工业株式会社 | 防止肉类产品变色的方法 |
JP3191210B2 (ja) * | 1997-07-18 | 2001-07-23 | 大原 淳司 | マグロなどの魚肉の油焼け抑制および鮮度保持用噴霧液 |
DE60128490T8 (de) * | 2001-03-02 | 2008-05-15 | Kalsec Inc., Kalamazoo | Labiatae Kraut Extrakte und Hopfen Extrakte zum Verlängern der Farblebensdauer und Hemmen des Wachstums von Mikroorganismen in frischem Fleisch, Fisch und Geflügel |
JP2003092982A (ja) * | 2001-09-26 | 2003-04-02 | Taisho Technos Co Ltd | 赤身魚肉の退色防止用組成物および退色防止方法 |
US20040091587A1 (en) * | 2002-11-13 | 2004-05-13 | Vincent Sewalt | Use of extracts of Lamiaceae species for delaying color loss in irradiated meat |
EP1676489A3 (en) * | 2004-12-16 | 2006-07-12 | Shonan Pure Co. Ltd. | Method of producing food and food produced by the method |
-
2010
- 2010-12-31 ES ES201100045A patent/ES2385553B1/es not_active Expired - Fee Related
-
2011
- 2011-12-30 US US13/977,412 patent/US20130287911A1/en not_active Abandoned
- 2011-12-30 WO PCT/ES2011/000384 patent/WO2012089872A1/es active Application Filing
- 2011-12-30 PE PE2013001473A patent/PE20140719A1/es not_active Application Discontinuation
- 2011-12-30 CN CN2011800632218A patent/CN103313606A/zh active Pending
- 2011-12-30 MX MX2013007447A patent/MX2013007447A/es unknown
- 2011-12-30 EP EP11853111.0A patent/EP2659779A4/en not_active Withdrawn
-
2013
- 2013-06-28 CL CL2013001916A patent/CL2013001916A1/es unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3928637A (en) * | 1973-02-01 | 1975-12-23 | Ralston Purina Co | Method of treatment of animal flesh |
JP2000308455A (ja) * | 1999-04-27 | 2000-11-07 | Ono Shokuhin Kogyo Kk | 鮪の処理保存方法およびそれに使用する酸素回収装置 |
Non-Patent Citations (4)
Title |
---|
DATABASE CAPLUS accession no. STN Database accession no. 1969:500569 * |
MORENO, D. A. ET AL.: "Betalains in the era of global agri-food science, technology and nutritional health.", PHYTOCHEMISTRY REVIEWS, vol. 7, no. 2, 2008, pages 261 - 280, XP019613377 * |
See also references of EP2659779A4 * |
YAMANAKA, H. ET AL.: "Color regeneration of frozen tuna meat by gamma-ray irradiation.", NIPPON SUISAN GAKKAISHI, vol. 35, no. 1, 1969, pages 101 - 108, XP008165405, DOI: doi:10.2331/suisan.35.101 * |
Also Published As
Publication number | Publication date |
---|---|
ES2385553A1 (es) | 2012-07-26 |
ES2385553B1 (es) | 2013-06-06 |
EP2659779A4 (en) | 2013-11-27 |
CL2013001916A1 (es) | 2014-01-10 |
MX2013007447A (es) | 2014-02-27 |
US20130287911A1 (en) | 2013-10-31 |
EP2659779A1 (en) | 2013-11-06 |
PE20140719A1 (es) | 2014-07-12 |
CN103313606A (zh) | 2013-09-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2706178T3 (es) | Composiciones para mejorar el sabor y la seguridad en productos de carnes marinadas | |
CN104886225B (zh) | 一种鱿鱼保鲜剂及其保鲜方法 | |
ES2385553B1 (es) | Reactivante del color natural del atun y procedimiento para su obtencion | |
CN103519214B (zh) | 一种低盐风味家禽肉及其制备方法 | |
KR20130038070A (ko) | 인삼성분을 함유한 절임배추 제조방법 | |
ES2446721T3 (es) | Aditivos de curado mejorados | |
RU2464802C1 (ru) | Способ выработки консервов "салака в томатном соусе" | |
RU2576942C1 (ru) | Способ производства консервов "салат из копчёной рыбы с овощами" | |
RU2585359C1 (ru) | Способ производства консервов "морской гребешок с капустой" | |
RU2537270C1 (ru) | Способ производства консервов "салат из рыбы и зеленого горошка" | |
RU2525525C1 (ru) | Способ производства консервов "салат из курицы с тофу и сельдереем" | |
RU2521811C1 (ru) | Способ производства консервов "салат из соевого мяса с картофелем, огурцом и капустой" | |
RU2474292C1 (ru) | Способ производства консервов "печень трески с капустой" | |
RU2582791C1 (ru) | Способ производства пресервов "салат из свежей капусты с рыбой и шпиком" | |
RU2505231C1 (ru) | Способ производства консервов "печень трески с капустой" | |
RU2501489C1 (ru) | Способ выработки консервов "мухукасте" | |
RU2517662C1 (ru) | Способ производства консервов "салат из шпината" | |
RU2531244C1 (ru) | Способ производства консервов "салат из говяжьей печени и цветной капусты" | |
CA2840708C (en) | Coffee drink in powder form and method for producing it | |
RU2525070C1 (ru) | Способ производства консервов "салат из соевого мяса с черемшой" | |
RU2503304C1 (ru) | Способ приготовления рыбоовощных консервов "мухукасте" | |
RU2496357C1 (ru) | Способ выработки консервированного продукта "мухукасте" | |
RU2519354C1 (ru) | Способ производства консервированного салата "рыбацкий" | |
RU2576941C1 (ru) | Способ выработки консервов "салат из копчёной рыбы с овощами" | |
RU2514363C1 (ru) | Способ выработки консервированного продукта "тжвжик" |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 11853111 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: MX/A/2013/007447 Country of ref document: MX |
|
WWE | Wipo information: entry into national phase |
Ref document number: 001473-2013 Country of ref document: PE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2013001916 Country of ref document: CL Ref document number: 13977412 Country of ref document: US |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2011853111 Country of ref document: EP |