|
JPH0347034A
|
|
Low-temperature preservation of perishable food
|
|
JPH02245130A
|
|
Preservation of fishes and shellfishes in live state
|
|
JPH01317351A
|
|
Preparation of enriched wheat flour dough
|
|
JPH01304841A
|
|
Preparation of dry mushrooms
|
|
JPH01304839A
|
|
Preparation of lean fish meat pickles
|
|
JPS61280229A
|
|
Method of aging food
|
|
JPS61139336A
|
|
Preservation of chicken's egg
|
|
JPS61139335A
|
|
Aging and storage of liquid egg
|
|
JPS61135537A
|
|
Method of storing living crabs or lobsters at temperature lower than 0°c
|
|
JPS61135538A
|
|
Method of storing living scallops at temperature lower than 0°c
|
|
JPS60153744A
|
|
Production of food dough assembled with ice temperature ageing treatment
|
|
JPS5939277A
|
|
Preparation of dried food after control of its freezing point
|
|
JPS57163435A
|
|
Preparation of fruit or vegetable food stored at ice temperature
|
|
JPS5372850A
|
|
Production of food stored under ice temperature
|
|
JPS55102379A
|
|
Separation of stone cell from pulp-containing fruit juice in preparation of nectar containing pear flesh
|
|
JPS5247436A
|
|
Amelioration method of augmentation for pollen of fruit tree
|
|
JPS523839A
|
|
Preserving method of food and animal feed
|
|
US3860726A
|
|
Process for producing digestible puree from the fruit containing stone cells with high viscosity maintained
|
