US PATENT SUBCLASS 426 / 327
.~ Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F.

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

321  DF  INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT {9}
327.~ Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F.

DEFINITION

Classification: 426/327

(under subclass 321) Processes including the step of lowering the temperature of the food to or below 32 deg. F either before, or subsequent to, the treatment with the chemical agent; or treating a food whose temperature is equal to, or less than, 32 deg. F with a chemical agent.

(1) Note. Absent a specific temperature, the term "freezing" is sufficient to place a patent within this subclass.