Japan Intellectual Property Rights: METHOD OF PREVENTING COLLAPSE OF FOOD MATERIAL OF PROCESSED FOOD IN STORAGE CONTAINER AND ADDITIVE TO BE USED FOR THE METHOD

Japan, June 10 -- TOYO INSTITUTE OF FOOD TECHNOLOGY has got intellectual property rights for 'METHOD OF PREVENTING COLLAPSE OF FOOD MATERIAL OF PROCESSED FOOD IN STORAGE CONTAINER AND ADDITIVE TO BE USED FOR THE METHOD.' Other related details are as follows:

Application Number: JP,2022-055992

Category (FI): A23B2/00,A23B2/00,101@A,A23B2/771,A23B2/788,A23L3/3544,501,A23L35/00,A23L19/00@Z,A23L19/00@A,A23L3/00,101@A,A23L3/358,A23L33/10

Stage: Grant (IP right granted following substantive examination.)

Filing Date: March 30, 2022

Publication Date: Oct. 13, 2023

The original document can be viewed at: https://www.j-platpat.inpit.go.jp/p0100

Disclaimer: Curated by HT Syndication....