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Priority to ES286227ApriorityCriticalpatent/ES286227A1/en
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Coloring Foods And Improving Nutritive Qualities
(AREA)
Abstract
Procedure for conservation of dried plums, characterized by proceeding to a sterilization of the fruit with boboline and subsequent washing, after which it is incorporated into a syrup prepared in the following way and with the dosage that is quoted that is for every 100Kg of fruit: water 82 L glucosa B.G. 0,666 L glucose caramel 18.66 Kg sucrose 22 Kg. (Machine-translation by Google Translate, not legally binding)
ES286227A1963-03-201963-03-20Procedure for conservation of dry plums (Machine-translation by Google Translate, not legally binding)
ExpiredES286227A1
(en)
Method to stimulate the maturation of the fruit in the trees and favor their spontaneous detachment. (Machine-translation by Google Translate, not legally binding)