3544 ⎘
Cheese; Cheese preparations; Making thereof; Treating cheese after having reached its definite form, e.g. ripening, smoking; Covering the cheese surface, e.g. with paraffin wax with a non-edible liquid or semi-liquid coating, e.g. wax, polymer dispersions
COMPOSITION FOR COATING CHEESE
#2Process for increasing homogeneity in properties of brine-salted cheeses
#3Fatty acid vinyl ester copolymers with wax qualities
#4METHODS AND COMPOSITIONS FOR TRANSFERRING A COLORING TO A FOOD PRODUCT
#5Method and apparatus for smoke-infusing proteinaceous foods and smoked-infused such proteinaceous food product so-obtained
#6Coating wax based on copolymers, uses thereof and process for preparing same
#7NOVEL COATING COMPOSITIONS, USES THEREOF, AND METHOD FOR PREPARING SAME
#8Aqueous Dispersion and its Use for the Anti-Mould Treatment of Rinded Cheeses
#9Hot melt inks
#10Aqueous Dispersion and its Use for the Anti-Mould Treatment of Rinded Cheeses
#11Compositions comprising low molecular weight polyhydroxyalkanoates and methods employing same
#12Polymer dispersions having improved polyene-fungicide tolerance, their production and use for food coating
#13Hot melt inks
#14Food coating substance containing a softener-free aqueous copolymer poly(vinyl ester) dispersion, production and use thereof