A procedure for the conservation, stabilization and potentialization of food, chemical-organic, biological and similar products (Machine-translation by Google Translate, not legally binding)

摘要

Procedure for conservation, stabilization and potentiation organochemical, biological and similar products, consisting essentially of the product to be treated to provide a stable ph, between 0.20 to 8.20, by an endogenous or exogenous process and rh in volts between 10 and 90, chemically reversible base and buffer solutions formed by acidic and basic mixtures thereof radical, benzoic, phosphoric, sulphatic, gallic and amyl, and/or electrical physical means. (Machine-translation by Google Translate, not legally binding)