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"SHIMANO YASUAKI"
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"SHIMANO YASUAKI"
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PRODUCTION METHOD OF BOILED EGG AND SEASONED HALF-BOILED EGG
by
TAKAHASHI SANSEI
,
KITABAYASHI NAHO
,
SHIMANO YASUAKI
,
HATANO YUSUKE
Year of Publication
18.03.2024
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PRODUCTION METHOD OF BOILED EGG AND SEASONED HALF-BOILED EGG
by
TAKAHASHI SANSEI
,
KITABAYASHI NAHO
,
SHIMANO YASUAKI
,
HATANO YUSUKE
Year of Publication
18.03.2024
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BALSAMIC VINEGAR-LIKE SAUCE
by
MIZUNO YUKIE
,
SHIMANO YASUAKI
Year of Publication
09.06.2014
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BOTTLED LIQUID SEASONING CONTAINING GRATED RADISH
by
MIZUNO YUKIE
,
SHIMANO YASUAKI
Year of Publication
10.06.2013
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ACIDIC LIQUID SEASONING AGENT
by
SUZUKI MAMI
,
SHIMANO YASUAKI
Year of Publication
04.03.2013
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MANUFACTURING METHOD FOR CEREALS-CONTAINING LIQUID SEASONING
by
TOMIZUKA MAIKO
,
SHIMANO YASUAKI
Year of Publication
01.03.2012
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PACKAGED SEPARATED LIQUID SEASONING
by
OTSUKI MASASHI
,
SHIMANO YASUAKI
Year of Publication
09.06.2011
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SEPARATE LIQUID SEASONING IN CONTAINER
by
OIWA KEIKO
,
SHIMANO YASUAKI
Year of Publication
27.01.2011
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OIL-IN-WATER EMULSIFIED FOOD PRODUCT
by
TSUJI YUKIE
,
SHIMANO YASUAKI
Year of Publication
31.05.2007
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SEPARATED LIQUID SEASONING
by
TSUJI YUKIE
,
SHIMANO YASUAKI
Year of Publication
19.04.2007
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INGREDIENT-CONTAINING NON-OIL LIQUID SEASONING
by
TSUJI YUKIE
,
SHIMANO YASUAKI
Year of Publication
19.04.2007
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GARLIC FLAVOR LIQUID SEASONING AND METHOD FOR PRODUCING THE SAME
by
WATANABE TOMOMI
,
SHIMANO YASUAKI
Year of Publication
26.08.2004
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ACIDIC CONDIMENT
by
SHIMANO YASUAKI
,
YAMAMOTO HIDEHIKO
Year of Publication
06.03.2001
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ACIDIC SEASONING
by
SHIMANO YASUAKI
,
HORIIKE SHUNSUKE
Year of Publication
09.05.2000
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ACID SEASONING FOR PERSON WITH POOR CHEWING/SWALLOWING FUNCTION
by
TANI YASUYO
,
SHIMANO YASUAKI
,
TSUJI YUKIE
,
YAMANE MAKI
Year of Publication
06.07.2006
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ACIDIC SEASONING
by
INASAWA TOMOKO
,
SHIMANO YASUAKI
,
YAMAMOTO HIDEHIKO
Year of Publication
10.04.2001
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Subject Area
chemistry
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medicine
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sciences
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Topic
foods or foodstuffs
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foods, foodstuffs, or non-alcoholic beverages, not covered bysubclasses a23b - a23j
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human necessities
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preservation of foods or foodstuffs, in general
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their preparation or treatment, e.g. cooking, modification ofnutritive qualities, physical treatment
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their treatment, not covered by other classes
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esp@cenet
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