| 7354613 |
Method for treating processed food products |
George Weber |
2008-04-08 |
| 7001630 |
Animal protein-containing food products having improved moisture retention and method of preparing |
— |
2006-02-21 |
| 6919099 |
Method for treating an animal carcass to reduce bacterial contamination |
Robert S. Pirolo |
2005-07-19 |
| 6287617 |
Gram negative antibacterial composition |
William King, Xintian Ming |
2001-09-11 |
| 6207210 |
Broad-range antibacterial composition and process of applying to food surfaces |
William King, Xintian Ming, George Weber |
2001-03-27 |
| 6123981 |
Conservation of orthophosphate waste for preparing an animal feed supplement |
John Toczek, William E. Swartz |
2000-09-26 |
| 5700507 |
Process for treating red meat, poultry and seafood to control bacterial contamination and/or growth |
Charles Mostoller, Evelyn Marie Frankovich |
1997-12-23 |
| 5635231 |
Process for treating red meat, poultry or seafood to control bacterial contamination and/or growth |
Walter Frees |
1997-06-03 |
| 5512309 |
Process for treating poultry carcasses to increase shelf-life |
James T. Elfstrum, William E. Swartz |
1996-04-30 |
| 5354568 |
Process for treating red meat to control bacterial contamination and/or growth |
James L. Wild |
1994-10-11 |
| 5283073 |
Process for treating poultry carcasses to control bacterial contamination and/or growth |
Eugene Brotsky |
1994-02-01 |
| 5268185 |
Process for treating red meat to control bacterial contamination and/or growth |
Eugene Brotsky |
1993-12-07 |
| 5262186 |
Process for treating fish and shellfish to control bacterial contamination and/or growth |
Eugene Brotsky |
1993-11-16 |
| 5192570 |
Process for treating red meat to control bacterial contamination and/or growth |
Eugene Brotsky |
1993-03-09 |
| 5143739 |
Process for treating poultry carcasses to control salmonellae growth |
Eugene Brotsky |
1992-09-01 |
| 4556571 |
Use of soy products having a reduced beany flavor in meat and other food products |
William E. Swartz, Charles W. Everson |
1985-12-03 |
| 4500559 |
Method of increasing the organoleptic acceptability of shank meat |
Charles W. Everson, William E. Swartz |
1985-02-19 |