METHOD OF DETERMINING THE DEGREE OF MATURING OF FISH PRESERVES

Bibliographische Detailangaben

Hauptverfasser:	TERESHCHENKO VLADIMIR P,SU, SOLYANKO YURIJ E,SU, RULEV VIKTOR I,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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