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Individual
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Individual
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Priority to ES0217622ApriorityCriticalpatent/ES217622A3/es
Publication of ES217622A3publicationCriticalpatent/ES217622A3/es
Procedimiento para la conservación de embutidos, caracterizado porque consta de una primera fase consistente en preparar una argamasa formada por un 65% de yeso o materia similar, un 12% de dextrina y un 23% de gelatina, mezclándolo todo ello en un mortero, en medio fluido.
ES0217622A1954-09-291954-09-29UN PROCEDIMIETNO PARA LA CONSERVACIoNDE EMBUTIDOS
ExpiredES217622A3
(es)