Japan Intellectual Property Rights: OIL-AND-FAT COMPOSITION FOR EGG COOKING, COOKED EGG, MANUFACTURING METHOD OF COOKED EGG, AND METHOD OF IMPROVING FLAVOR OF COOKED EGG

Japan, July 6 -- NISSHIN OILLIO GROUP LTD has got intellectual property rights for 'OIL-AND-FAT COMPOSITION FOR EGG COOKING, COOKED EGG, MANUFACTURING METHOD OF COOKED EGG, AND METHOD OF IMPROVING FLAVOR OF COOKED EGG.' Other related details are as follows:

Application Number: JP,2021-034520

Category (FI): A23D9/00,506,A23D9/00,508,A23L15/00@Z

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

Filing Date: March 4, 2021

Publication Date: Sept. 15, 2022

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

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