Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of lowering temperature to or below 32...
Reexamination Certificate
2011-03-01
2011-03-01
Dye, Rena L (Department: 1789)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of lowering temperature to or below 32...
C426S524000
Reexamination Certificate
active
07897189
ABSTRACT:
A method for preserving fresh cut or uncut agricultural produce including removing moisture from the fresh cut or uncut agricultural produce in an amount equal to between 5%-20% of the weight of the fresh cut or uncut agricultural produce and thereafter, freezing the fresh cut or uncut agricultural produce.
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Goldman Genady
Tchichelnitsky Alexsander
Abelman ,Frayne & Schwab
Dye Rena L
Fresh Defrost Ltd.
Latham Saeeda
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