PROCEDIMENTO DI PRODUZIONE PER PROSCIUTTI, E MEZZIPROCEDIMENTO DI PRODUZIONE PER PROSCIUTTI, E MEZZI RELATIVI AL PROCEDIMENTO

A procedure consists of applying a pad (4) of a suitable fabric such as gauze or other non-toxic material to the lean end of the ham after it has been salted and rested for the required period. The pad is cut to the shape of the lean end of the ham and either impregnated with fat, preferably lard, o...

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Hauptverfasser:	BERTOLDI MARCO BERTOLDI MARCO, BERTOLDI DANIELE BERTOLDI DANIELE
Format:	Patent
Sprache:	ita
Schlagworte:	BUTCHERING CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES MEAT TREATMENT PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	BERTOLDI MARCO BERTOLDI MARCO BERTOLDI DANIELE BERTOLDI DANIELE
description	A procedure consists of applying a pad (4) of a suitable fabric such as gauze or other non-toxic material to the lean end of the ham after it has been salted and rested for the required period. The pad is cut to the shape of the lean end of the ham and either impregnated with fat, preferably lard, or applied on top of a layer of fat spread over the lean area of the ham.
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The pad is cut to the shape of the lean end of the ham and either impregnated with fat, preferably lard, or applied on top of a layer of fat spread over the lean area of the ham.</description><language>ita</language><subject>BUTCHERING ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MEAT TREATMENT ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; PROCESSING MEAT, POULTRY, OR FISH ; PROCESSING POULTRY OR FISH ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1997</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970907&DB=EPODOC&CC=IT&NR=MO960027A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970907&DB=EPODOC&CC=IT&NR=MO960027A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BERTOLDI MARCO BERTOLDI MARCO</creatorcontrib><creatorcontrib>BERTOLDI DANIELE BERTOLDI DANIELE</creatorcontrib><title>PROCEDIMENTO DI PRODUZIONE PER PROSCIUTTI, E MEZZIPROCEDIMENTO DI PRODUZIONE PER PROSCIUTTI, E MEZZI RELATIVI AL PROCEDIMENTO</title><description>A procedure consists of applying a pad (4) of a suitable fabric such as gauze or other non-toxic material to the lean end of the ham after it has been salted and rested for the required period. 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The pad is cut to the shape of the lean end of the ham and either impregnated with fat, preferably lard, or applied on top of a layer of fat spread over the lean area of the ham.</abstract><oa>free_for_read</oa></addata></record>
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subjects	BUTCHERING CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES MEAT TREATMENT PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROCESSING MEAT, POULTRY, OR FISH PROCESSING POULTRY OR FISH THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	PROCEDIMENTO DI PRODUZIONE PER PROSCIUTTI, E MEZZIPROCEDIMENTO DI PRODUZIONE PER PROSCIUTTI, E MEZZI RELATIVI AL PROCEDIMENTO
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