3309 ⎘
Preservation or chemical ripening of fruit or vegetables; Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
METHODS OF PROCESSING CHOCOLATE COVERED FROZEN FOOD PRODUCTS
#2METHODS OF PROCESSING PEANUT BUTTER COVERED FROZEN FOOD PRODUCTS
#3PASS-THROUGH SYSTEM FOR TREATMENT AND/OR COOLING OF PERISHABLE PRODUCTS AND METHODS OF USE THEREOF
#4METHODS OF PROCESSING PEANUT BUTTER COVERED FROZEN FOOD PRODUCTS
#5PROCESS AND APPARATUS FOR PHASE-CHANGE EXTRUSION OF AQUEOUS MATERIAL
#6METHODS OF PROCESSING CHOCOLATE COVERED FROZEN FOOD PRODUCTS
#7METHOD FOR PREPARING CUT AND FROZEN VEGETABLES
#8METHOD FOR PREPARING CUT AND FROZEN VEGETABLES
#9METHOD AND CONVEYOR BELT APPARATUS FOR THE CONTINUOUS GASIFICATION OF CRANBERRIES WITH S02 GAS
#10Freshness preservation unit, storage box, and refrigerator
#11Method for preparing deep-frozen vegetables pieces
#12Cryogenic poultry chilling system and method
#13Method of Freezing With Brine
#14Method for determining composition balance of cooled brine
#15Method of freezing with brine
#16Packaged frozen foods and methods for preparation
#17Water reuse in food processing
#18Packaged flavor enhanced fruits or vegetables products with extended shelf-life for mass market distribution and consumption
#19Method for determining composition balance of cooled brine
#20Method of freezing with brine