P

Inventor

FUJITA YATSUKA

JP12 patents
⚠️ This page may combine multiple inventors who share the name “FUJITA YATSUKA”. Patents are grouped by organization below to help distinguish them — per-person disambiguation is on the roadmap.

UENO SEIYAKU OYO KENKYUJO KK

9 patents
US4647458AMar 3, 1987

Liquid bactericide for foods and food processing machines or utensils, employing a synergistic mixture of ethyl alcohol, an organic acid and phosphoric acid

UENO SEIYAKU OYO KENKYUJO KK114 citations94
US4444796AApr 24, 1984

Method for production of pet foods

UENO SEIYAKU OYO KENKYUJO KK31 citations92
US4910039AMar 20, 1990

Additives for frozen surimi

UENO SEIYAKU OYO KENKYUJO KK25 citations91
US5549919AAug 27, 1996

Preservation of foods by the combined action of a natural antimocrobial agent and separately packaged deoxidizing agent

UENO SEIYAKU OYO KENKYUJO KK20 citations89
US4342789AAug 3, 1982

Process for inhibiting growth of Clostridium botulinum and formation of nitrosamines in meat

UENO SEIYAKU OYO KENKYUJO KK20 citations81
US4992295AFeb 12, 1991

Method of producing frozen surimi and product thereof

UENO SEIYAKU OYO KENKYUJO KK11 citations72
US4305966ADec 15, 1981

Process for making bacon having antibotulinal stability

UENO SEIYAKU OYO KENKYUJO KK6 citations62
US5068467ANov 26, 1991

Process for production of solid sorbitol

UENO SEIYAKU OYO KENKYUJO KK6 citations59
US4954358ASep 4, 1990

Multiplication inhibitor for Bacillus cereus

UENO SEIYAKU OYO KENKYUJO KK1 citations46

KABUSHIKI KAISHAVENO SEIYAKUOY

1 patent
US4299852ANov 10, 1981

Process for the preparation of botulinal resistant meat products

KABUSHIKI KAISHAVENO SEIYAKUOY30 citations89

UENO SEIYAKO OYO KENKYUJO KK

1 patent
US4356203AOct 26, 1982

Process for producing cured meat products having antibotulinal activity

UENO SEIYAKO OYO KENKYUJO KK7 citations70

UENO SEIYAKU KABUSHIKI KAISYA

1 patent
US4806378AFeb 21, 1989

Production of frozen surimi

UENO SEIYAKU KABUSHIKI KAISYA12 citations69