SAUSAGE CASING

food industry. SUBSTANCE: sausage casing is prepared by manufacturing of half-finished product by forming of raw material collagen-containing or viscose mass and its drying. Half-finished product is treated by aqueous solution of antimicrobial agent containing dehydracetic acid or its sodium salt, o...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	MEDVEDEVA T.A, BORISOVA Z.S, SNEZHKO A.G, KUZNETSOVA L.S
Format:	Patent
Sprache:	eng ; rus
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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