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Richard J Stypula, Lawrence Buckholz Jr: Oil-impervious, water retaining, and flavor-containing coated food articles. International Flavors & Fragrances, Arthur L Liberman, October 15, 1991: US05057329 (15 worldwide citation)

Described is a reaction flavor-containing and barrier composition-coated macerated meat food article which has the properties of:


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Richard J Stypula, Lawrence Buckholz Jr: Process for preparing oil-impervious, water retaining silicon oxide derivative-containing food products. International Flavors & Fragrances, Arthur L Liberman, August 14, 1990: US04948608 (15 worldwide citation)

Described is a process for preparing a batter-coated, barrier layer-coated porous inner food structure containing macerated beef or macerated chicken having the properties of:


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Lawrence Buckholz Jr, Richard A Wilson, Roger Kleinberg: Enhancing the taste of a meat-flavored foodstuff. International Flavors & Fragrances, Arthur L Liberman, April 30, 1985: US04514431 (13 worldwide citation)

Described is the use in augmenting or enhancing the flavor of a meat-flavored foodstuff by using a mixed seasoning composition capable of being solubilized in water and forming a single aqueous phase comprising:


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Richard J Stypula, Lawrence Buckholz Jr: Process for preparing a coated food product. International Flavors & Fragrances, Arthur L Liberman, October 31, 1989: US04877629 (13 worldwide citation)

Described is a process for preparing a batter-coated, barrier layer-coated flavored porous inner food structure containing macerated beef or macerated chicken having the properties of:


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Lawrence Buckholz Jr, Richard A Wilson, Roger Kleinberg: Mixed seasoning. International Flavors & Fragrances, Arthur L Liberman, April 30, 1985: US04514094 (12 worldwide citation)

Described is an apparatus for preparing seasoned and flavored foodstuffs according to market requirements using electronic program controlled means comprising:


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