"Procédé de traitement de conservation de produits alimentaires végétaux frais"

Process for preserving fresh vegetable food products, comprising an initial stage in which the products are placed, at cooled temperature, under a pressure of between 0.5 and 3 x 10 Pa, in a gaseous atmosphere containing initially from 10 to 100% of nitrous oxide or argon, or of a mixture of the two...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	SOUDAIN PIERRE, FATH DANIEL
Format:	Patent
Sprache:	fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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