METHOD OF DETERMINING DEGREE OF READYNESS OF YERK AND DRIED FISH

Bibliographische Detailangaben

Hauptverfasser:	MEZENOVA OLGA YA,SU, TERESHCHENKO VLADIMIR P,SU, KOVALEVA IRINA P,SU, BESSMERTNAYA IRINA A,SU
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS TESTING THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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