Title:
骨混じり食肉ペーストの製造方法
Document Type and Number:
Japanese Patent JP4955114
Kind Code:
B1
More Like This:
| WO/2014/109925 | METHOD FOR REDUCING SODIUM CONTENT IN PROTEINS |
| JPS54151145 | CONTINUOUS HEAT TREATMENT OF FOOD |
Inventors:
Francis cardilla
Application Number:
JP2011078589A
Publication Date:
June 20, 2012
Filing Date:
March 31, 2011
Export Citation:
Assignee:
Socieda Co., Ltd.
International Classes:
A23L13/00; A23L13/20
Domestic Patent References:
| JP6225730A | ||||
| JP11103826A | ||||
| JP2004041011A | ||||
| JP2005080617A | ||||
| JP2007060909A | ||||
| JP61257136A | ||||
| JP62224263A | ||||
| JP1060354A | ||||
| JP2004041041A | ||||
| JP2000312569A |
Foreign References:
| WO2005117614A1 |
Attorney, Agent or Firm:
Hideki Shionotani