| 发明名称 |
ESTABILIZACAO DA COR DE CARNE TRITURADA |
| 摘要 |
A process of curing comminuted meat which comprises adding an edible iron salt to the curing medium characterised in that the iron salt is encapsulated with an edible thermoresistant capsule which is permeable to oxygen. |
| 申请公布号 |
PT668019(E) |
申请公布日期 |
2001.01.31 |
| 申请号 |
PT19940102350T |
申请日期 |
1994.02.17 |
| 申请人 |
SOCIETE DES PRODUITS NESTLE S.A. |
发明人 |
DOMINIQUE VILLOT;CHRISTER ZANDER |
| 分类号 |
A23B4/02;A23B4/023;A23B4/027;A23L5/41 |
主分类号 |
A23B4/02 |
| 代理机构 |
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代理人 |
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| 主权项 |
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| 地址 |
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