|
CO2019008583A1
|
|
Textured Porous Barrier Transfer Casing
|
|
CO2019008585A1
|
|
Textured non-porous barrier transfer casing
|
|
EP3732980A1
|
|
Edible film and method for its manufacturing
|
|
ES2791063A1
|
|
Cellulose casing, method of obtaining it and product stuffed in said casing (Machine-translation by Google Translate, not legally binding)
|
|
EP3704946A1
|
|
Edible tubular food casings and method for their production
|
|
US2020269557A1
|
|
Active polystyrene film
|
|
US2020037623A1
|
|
Textured non-porous barrier transfer casing
|
|
US2020037622A1
|
|
Textured porous barrier transfer casing
|
|
EP3510870A1
|
|
Food casing with antifungal properties and method for production thereof
|
|
EP3483253A1
|
|
Cellularized collagen membranes into cell culture bag
|
|
ES2695629A1
|
|
Patch for the regeneration of biological tissues and manufacturing procedure thereof (Machine-translation by Google Translate, not legally binding)
|
|
EP3014996A1
|
|
Multilayered coextruded thermoplastic food casing
|
|
MX2017000242A
|
|
Tube removing machine and method for the fabrication of artificial casings using said machine.
|
|
ES2401284A1
|
|
Composition of plisado and applications of the same.
|
|
ES2396807A1
|
|
Procedure for obtaining artificial trip for food products embutition and artificial tripe so obtained.
|
|
WO2009115620A1
|
|
Method for closing the end of folded tubular casings
|
|
ES2303446A1
|
|
MASSABLE AND / OR EDIBLE PRODUCT FOR PETS AND ANIMALS.
|
|
ES2306577A1
|
|
PROCEDURE FOR OBTAINING A TRIP WITH BRANDS AND A CARNIC PRODUCT WITH BRANDS, TRIPE AND MEAT PRODUCTS AS GOT.
|
|
ES2304846A1
|
|
COLORING CLIP FOR MEAT DRINKS AND PROCEDURE OF OBTAINING.
|
|
ES2283203A1
|
|
PROCEDURE FOR OBTAINING A SMOKED FOOD PRODUCT WITH BRANDS AND PRODUCT SO OBTAINED.
|
