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4706805 Carrying container for returnable cans
Food, Feed and Beverage Products
4706805
and measuring the initial lactic acid in the test sample and predicting future acceptability with reference to the data base. Based on the prediction value, a decision is made whether the beef is acceptable for the intended purpose.
CARRYING CONTAINER FOR RETURNABLE
CANS
Patrick Becher A top loading carton made from a unitary sheet of inexpensive disposable material in which returnable beverage containers, such as bottles or cans, are collected and returned to a redemption center. The sheet is folded to form two adjacent bins each of which has a vertically disposed window in the front panel that permits the collected beverage containers to be readily counted and tabulated.
4708938 ALCOHOLIC
FERMENTATION
Stephen J Hickinbotham. Burwood, Australia assigned to Hickinbotham Winemakers Pty Ltd Fermentation method and apparatus comprising an outer container with a plastics bag hung from the neck of the container to define a chamber between the bag and the container. Means to pressurize the chamber with a temperature controlled medium to control fermentation of material within the bag. Additional pressurization of the chamber causing the fermented liquid to be expelled from the mouth of the bag.
4707444 METHOD FOR PREDICTING THE ACCEPTABILITY OF COARSELY GROUND BEEF A Douglas King, Patricia S Nassos-Stalder assigned to The United States of America as represented by the Secretary of Agriculture
4711163 ACETIC ACID FERMENTATION PROCESS AND APPARATUS
A method for predicting the future acceptability of coarsely ground beef alter regrinding and aerobic storage under specified conditions of time and temperature by measurement o1 the concentration of lactic acid in the sample is described. The method includes the steps of setting up a data base which relates the values of the initial concentration of lactic acid in samples of coarsely ground beef to odor acceptability of the samples after regrinding and aerobic storage for specified conditions of time and temperature,
Giusepp Capuano, Arco Felice {Pozzvoli). Italy An apparatus and process for the aerobic oxidative fermentation of an unpreserved wine where the growth of the resident bacteria in the wine is promoted to produce a fermenting wine mixture to which subsequently lesser quantities of anpreserved wine can be succeedingly added and withdrawn. 298
4706805
and measuring the initial lactic acid in the test sample and predicting future acceptability with reference to the data base. Based on the prediction value, a decision is made whether the beef is acceptable for the intended purpose.
CARRYING CONTAINER FOR RETURNABLE
CANS
Patrick Becher A top loading carton made from a unitary sheet of inexpensive disposable material in which returnable beverage containers, such as bottles or cans, are collected and returned to a redemption center. The sheet is folded to form two adjacent bins each of which has a vertically disposed window in the front panel that permits the collected beverage containers to be readily counted and tabulated.
4708938 ALCOHOLIC
FERMENTATION
Stephen J Hickinbotham. Burwood, Australia assigned to Hickinbotham Winemakers Pty Ltd Fermentation method and apparatus comprising an outer container with a plastics bag hung from the neck of the container to define a chamber between the bag and the container. Means to pressurize the chamber with a temperature controlled medium to control fermentation of material within the bag. Additional pressurization of the chamber causing the fermented liquid to be expelled from the mouth of the bag.
4707444 METHOD FOR PREDICTING THE ACCEPTABILITY OF COARSELY GROUND BEEF A Douglas King, Patricia S Nassos-Stalder assigned to The United States of America as represented by the Secretary of Agriculture
4711163 ACETIC ACID FERMENTATION PROCESS AND APPARATUS
A method for predicting the future acceptability of coarsely ground beef alter regrinding and aerobic storage under specified conditions of time and temperature by measurement o1 the concentration of lactic acid in the sample is described. The method includes the steps of setting up a data base which relates the values of the initial concentration of lactic acid in samples of coarsely ground beef to odor acceptability of the samples after regrinding and aerobic storage for specified conditions of time and temperature,
Giusepp Capuano, Arco Felice {Pozzvoli). Italy An apparatus and process for the aerobic oxidative fermentation of an unpreserved wine where the growth of the resident bacteria in the wine is promoted to produce a fermenting wine mixture to which subsequently lesser quantities of anpreserved wine can be succeedingly added and withdrawn. 298