CHEMICALS FOR THE PRESERVATION, PICKLING, CANNING AND SMOKING OF FOODS, CHEMICAL ADDITIVES FOR FOOD ITEMS, CHEMICALS TO AFFECT COLORS, MAINTAINING CONSISTENCY AND CHANGES IN CONSISTENCY AND THE IMPROVEMENT OF THE TASTE OF FOODS

Chemical Compositions for Use in the Production of Food Products-Namely, for Preventing Albumin, Coagulation in Blood Used for Sausages, for Influencing the Coloring and Improving the Consistency of Meat Products, and to Improve the Bonding and Emulsification of Sausage Meat