Verfahren zur Verbesserung der Faerbung gekochter Eiprodukte
1,245,849. Egg product. RALSTON PURINA CO. 8 Dec., 1969 [19 Dec., 1968], No. 59839/69. Heading A2B. Raw egg yolk is coagulated to form an egg yolk body which is subsequently surrounded with coagulated egg white, the yolk having being contacted either before or after it is coagulated with an edible o...
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| description | 1,245,849. Egg product. RALSTON PURINA CO. 8 Dec., 1969 [19 Dec., 1968], No. 59839/69. Heading A2B. Raw egg yolk is coagulated to form an egg yolk body which is subsequently surrounded with coagulated egg white, the yolk having being contacted either before or after it is coagulated with an edible oxidising agent, for example hydrogen peroxide or a source of hydrogen peroxide. Prior to coagulation, the yolk may be contacted with a proleolytic enzyme, for example papain, bromelin, pepsin, or trypsin. |
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WESU,CO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NG. WESU,CO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Verfahren zur Verbesserung der Faerbung gekochter Eiprodukte</title><date>1970-06-25</date><risdate>1970</risdate><abstract>1,245,849. Egg product. RALSTON PURINA CO. 8 Dec., 1969 [19 Dec., 1968], No. 59839/69. Heading A2B. Raw egg yolk is coagulated to form an egg yolk body which is subsequently surrounded with coagulated egg white, the yolk having being contacted either before or after it is coagulated with an edible oxidising agent, for example hydrogen peroxide or a source of hydrogen peroxide. Prior to coagulation, the yolk may be contacted with a proleolytic enzyme, for example papain, bromelin, pepsin, or trypsin.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Verfahren zur Verbesserung der Faerbung gekochter Eiprodukte |
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