US PATENT SUBCLASS 426 / 47
.~ Of whole egg or yolk

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

7  DF  FERMENTATION PROCESSES {15}
47.~ Of whole egg or yolk

DEFINITION

Classification: 426/47

(under subclass 7) Processes involving the fermentation of whole eggs in or out of the shell or egg yolk, per se.

SEE OR SEARCH THIS CLASS, SUBCLASS:

10, for the treatment of egg products with glucose oxidase.

32, for the treatment of egg white or egg albumen.