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US3275455A
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Method of clothing edible freshly-skinned meat carcasses
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Electric frankfurter cooker and grill
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Bacteria-resistant fabric
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Processes for improving the flavor and tenderizing meat by ante-mortem injection of thamnidium and aspergillus
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Processes for aging and flavoring cooled meat in a confined zone with thaminidium andan antibotic
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Diathermal treatment in the curing and smoking of meats
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Reinforced ramie shroud
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Processes of tenderizing meat using ante-mortem enzyme injection and post-mortem water injection
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Processes for tendering meat
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Dip for meat wraps
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Process for tendering and preserving meat
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Processes for the tendering of meat
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Method for making a ground meat food product
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Process for skinning squid and for the preparation of squid fillets
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Process for the improvement and preservation of hides and product therefrom
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GB882239A
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Method of tenderizing and flavouring meat
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GB875339A
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Method of tenderizing and flavouring meat
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Process for the tenderizing of meat using water
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Processes for improving the tenderness and flavor of mutton
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Processes for the tendering of meat
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