4/00 | General methods for preserving meat, sausages, fish or fish products |
4/005 | General methods for preserving meat, sausages, fish or fish products Preserving by heating |
4/01 | General methods for preserving meat, sausages, fish or fish products Preserving by heating by irradiation or electric treatment |
4/015 | General methods for preserving meat, sausages, fish or fish products Preserving by irradiation or electric treatment without heating effect |
4/02 | General methods for preserving meat, sausages, fish or fish products Preserving by means of inorganic salts (apparatus therefor A23B 4/26, A23B 4/32) |
4/023 | General methods for preserving meat, sausages, fish or fish products Preserving by means of inorganic salts (apparatus therefor A23B 4/26, A23B 4/32) by kitchen salt or mixtures thereof with inorganic or organic compounds |
4/027 | General methods for preserving meat, sausages, fish or fish products Preserving by means of inorganic salts (apparatus therefor A23B 4/26, A23B 4/32) by inorganic salts other than kitchen salt or mixtures thereof with organic compounds, e.g. biochemical compounds |
4/03 | General methods for preserving meat, sausages, fish or fish products Drying; Subsequent reconstitution |
4/033 | General methods for preserving meat, sausages, fish or fish products Drying; Subsequent reconstitution with addition of chemicals (A23B 4/037 takes precedence) |
4/037 | General methods for preserving meat, sausages, fish or fish products Drying; Subsequent reconstitution Freeze-drying |
4/044 | General methods for preserving meat, sausages, fish or fish products Smoking; Smoking devices |
4/048 | General methods for preserving meat, sausages, fish or fish products Smoking; Smoking devices with addition of chemicals other than natural smoke |
4/052 | General methods for preserving meat, sausages, fish or fish products Smoking; Smoking devices Smoke generators |
4/056 | General methods for preserving meat, sausages, fish or fish products Smoking; Smoking devices Smoking combined with irradiation or electric treatment, e.g. electrostatic smoking |
4/06 | General methods for preserving meat, sausages, fish or fish products Freezing; Subsequent thawing; Cooling |
4/07 | General methods for preserving meat, sausages, fish or fish products Freezing; Subsequent thawing; Cooling Thawing subsequent to freezing |
4/08 | General methods for preserving meat, sausages, fish or fish products Freezing; Subsequent thawing; Cooling with addition of chemicals before or during cooling |
4/09 | General methods for preserving meat, sausages, fish or fish products Freezing; Subsequent thawing; Cooling with addition of chemicals before or during cooling with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature |
4/10 | General methods for preserving meat, sausages, fish or fish products Coating with a protective layer; Compositions or apparatus therefor |
4/12 | General methods for preserving meat, sausages, fish or fish products Preserving with acids; Acid fermentation |