|
RU1792290C
|
|
Mince meat making line
|
|
RU1772157C
|
|
Method of fur sheepskin treatment
|
|
SU1757566A1
|
|
Small-piece food product freezing method
|
|
SU1757563A1
|
|
Cooked sausage production method
|
|
RU1796114C
|
|
Device for vacuum processing and pressure-feed of stuffing
|
|
SU1739943A1
|
|
Method of producing cooked sausage product
|
|
RU1783313C
|
|
System for weighing meat products
|
|
RU1787895C
|
|
Reloading device
|
|
RU1796113C
|
|
Method of preparing stuffing for sausage articles
|
|
SU1742305A1
|
|
Method of extracting fat from bone and producing bone meal
|
|
SU1759374A1
|
|
Method of obtaining smoking smoke-air mixture
|
|
RU1785642C
|
|
Method of producing product of breast-and-rib beef cut
|
|
SU1729397A1
|
|
Method for production of ready-to-use snacks
|
|
SU1755764A1
|
|
Device for performing blood coagulation
|
|
RU1773362C
|
|
Method for production of projection sausage casings
|
|
SU1692486A1
|
|
Apparatus for automatic preparation of cutlets
|
|
SU1708255A1
|
|
Method for meat raw material preparation for production of health foods
|
|
SU1738202A1
|
|
Method for half-smoked, boiled-smoked, fresh-smoked and fresh-dried sausages production
|
|
SU1720617A1
|
|
Method for production of casing-free sausages
|
|
SU1722372A1
|
|
Device for bone cutting
|
