CA2134842A1 - Seamless, heat shrinkable casing with narrow lay-flat width - Google Patents
Seamless, heat shrinkable casing with narrow lay-flat widthInfo
- Publication number
- CA2134842A1 CA2134842A1 CA 2134842 CA2134842A CA2134842A1 CA 2134842 A1 CA2134842 A1 CA 2134842A1 CA 2134842 CA2134842 CA 2134842 CA 2134842 A CA2134842 A CA 2134842A CA 2134842 A1 CA2134842 A1 CA 2134842A1
- Authority
- CA
- Canada
- Prior art keywords
- casing
- lay
- inches
- flat width
- less
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Abstract
A polymeric, heat shrinkable, seamless casing suit-able for cook-in applications has at least one polymeric lay-er, and a lay-flat width of less than 6 1/2 inches, and thus has a narrower lay-flat width than conventional heat shrink-able, polymeric seamless casings adapted for cook-in applica-tions. A narrow width casing of this type fills a long-felt market need. The invention is also a package having a food article, and a polymeric, heat shrinkable, seamless casing which encloses the food article, the casing having at least one polymeric layer, and the casing having a lay flat width of less than 6 1/2 inches.
Description
213~842 42303 SEAMLESS, HEAT SHRINKABLE CASING WITH NARROW
LAY-FLAT WIDTH
FIELD OF THE INVENTION
The present invention relates to casings and packages made from casings, and more particularly to casings and packag-es made from casings, and used in cook-in processes.
BACKGROUND OF THE INVENTION
Cook-in packaged foods are essentially foods cooked in the package in which they are distributed to the consumer or other purchaser, and which may be consumed with or without warming. tIn some cases, the food product is removed from the original package after cooking, and repackaged in another packaging material for distribution.) Cook-in time-tempera-ture conditions typically refer to a long slow cook, for exam-ple, heating the product to an internal temperature of between about 55 degrees C and 75 degrees C in e.g. hot water or hot air for between about 1 and 4 hours. These conditions are representative of institutional cooking requirements. Under such conditions, a cook-in packaging material should maintain its integrity, i.e., the product should maintain its interply adhesion, and any heat sealed seams should resist being pulled apart during cook-in. Additionally, it is desirable that the 3/940429.1/SPECFLDR
packaging film be substantially comformable to the contained food product. Preferably, this substantial conformability is achieved by the film being heat shrinkable under these condi-tions so as to form a tightly fitting package, i.e., the film should be heat shrinkable under these time-temperature condi-tions and should possess sufficient shrink energy so that the packaging film will shrink snugly around the contained prod-uct, and especially up to about 55% monoaxial and/or biaxial shrinkage.
Several types of casings are supplied commercially for cook-in applications. One type is fibrous casing, which tends to be expensive, and does not include a shrink character-istic. Polymeric casings made from thermoplastic materials are also available. Commercial examples include CN 510 and CN
610 cook-in casings available from the Cryovac Division of W.R. Grace & Co.- Conn. Cook-in packaging materials are de-scribed in U.S. Patent Nos. 4,469,742 (Oberle et al);
4,448,792 (Schirmer); 4,606,922 (Schirmer); 4,762,748 (Oberle); and 4,855,183 (Oberle); and USSN 189,475 filed Janu-ary 31,1994, and USSN 043,417, filed April 6, 1993, all as-signed to the assignee of the present application, and incorpo-rated herein by reference in their entirety.
As described in these patents, conventional shrink-able cook-in packages are used to prepare meat products such as bologna, sausage, and mortadella in casings or bags. The filled casing is sometimes placed horizontally or in external molds to control the final shape of the package, and sometimes hung vertically. Hot water and hot air are typical cooking media.
Both seamed (i.e. backseamed) and seamless (no backseam) casings are available. Backseamed casings are those 3/940429.1/SPECFLDR
, _ in which a casing material is produced in a tubular shape, typically in a relatively large lay-flat width, and the tubu-lar material is then slit open longitudinally, and then fur-ther slit into selected widths, and one or more of the slit portions is converted back to tubular form by lap sealing the portion longitudinally. This results in backseamed tubular casings of narrower lay-flat width than the original tubular material. In contrast, seamless casings are those which are formed by a tubular extrusion of thermoplastic material, ei-ther cast or blown, and used in their original tubular state as casings without the need for slitting and subsequent backseaming.
Casings that are shrinkable offer many advantages.
One is a reduction in wrinkles formed at the clipped or sealed longitudinal ends of the package. These wrinkles result in product yield loss, which is an economic loss to the producer and packager of products such as smoked and processed meats.
Shrinkable casings provide improved yield to the end user.
Additionally, shrinkage results in a tighter package with a better appearance following cooking, especially when the casing is not fully filled prior to cooking. Reduced purge (exudation of meat juices from the product inside the casing) is another benefit.
Finally, shrinkable materials also tend to have better optics and oxygen barrier properties as the result of the orientation process used to supply the casing or film with shrink properties.
Seamless, shrinkable polymeric casings of the CN 510 and CN 610 type are currently commercially available only in lay-flat widths of 6 1/2 inches or more. This may be the 3/940429.1/SPECFLDR
. .
result of perceived higher costs, and extreme difficulty in processing narrow width tubing in a film orientation process.
It has heretofore been considered impractical, if not impossi-ble, to produce such materials on a commercial basis.
Shrinkable polymeric casings of narrower width are available, but only in backseamed format. Backseaming in-cludes a lap seal, which presents a different, sometimes unde-sirable appearance. Abuse resistance can also be impaired because of the presence of the backseam. The cost of process-ing the casing material to create the backseam, seal integri-ty, and barrier integrity are other factors which have made it desirable, and created an unmet market need, to provide to the marketplace a narrow lay-flat width (i.e. less than 6 1/2 inches) seamless, shrinkable, polymeric casing suitable for cook-in applications.
The inventor has found that a polymeric, heat shrink-able, seamless casing suitable for cook-in applications, and having a lay-flat width of less than 6 1/2 inches, can be made.
SUMMARY OF THE INVENTION
In one aspect, the invention comprises a polymeric, heat shrinkable, seamless casing suitable for cook-in applica-tions, the casing comprising at least one polymeric layer, wherein the casing has a lay-flat width of less than 6 1/2 inches. In another aspect, the invention comprises a package comprising a food article, and a polymeric, heat shrinkable, seamless casing which encloses the food article, the casing comprising at least one polymeric layer, the casing having a lay flat width of less than 6 1/2 inches.
3/940429.1/SPECFLDR
21348~2 42303 -DEFINITIONS
The term "cook-in" as used herein is intended to refer to procedures in which a package, usually a casing filled with a food product such as meat, is exposed to time-temperature conditions suitable for cooking the food product.
"Lay flat width" is used herein to mean the trans-verse width of a casing after it has been extruded to create a tubular material, and then collapsed or flattened. For prior art casings that have been backseamed, the lay-flat width is the width of the final backseamed and collapsed casing. Lay flat width should be measured at least about 12 hours after extrusion, or in the case of oriented casings, at least about 12 hours after orientation, to allow for "shrink back" of some materials, such as nylon-containing materials.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
A CN 610 casing, having a film structure as de-scribed in USP 4,855,183 was produced by the process de-scribed therein, stuffed with a meat product, and cooked in a cook-in process. The casing had an initial width of 6.1 inch-es (155 mm) as measured immediately after production of the casing, and a lay-flat width of 5.4 inches (145 mm) after 24 hours at 70 degrees F. The casing was seamless, and heat shrinkable, and shrunk around the meat product during the cook-in cycle. The casing had an innermost sealant layer (for contact with the surface of the food product) comprising a blend of nylon 12 and nylon 6,12; a core layer of ethylene vinyl alcohol copolymer; a maleic anhydride graft copolymer as polymeric adhesive layers on both sides of the core layer; a bulk layer, disposed between the sealant layer and one of the polymeric adhesive layers, comprising a blend of a metallocene 3/940429.1/SPECFLDR
` 21 34 8 42 42303 -catalyzed polymer and a maleic anhydride graft copolymer, and an outer abuse-resistant layer comprising a blend of ionomer and linear low density polyethylene. The resultant package was a commercially acceptable package.
An alternative film structure for casings of the present invention, CN 510, comprises an innermost sealant layer (for contact with the surface of the food product) com-prising an ionomer; a core layer of ethylene vinyl alcohol copolymer; a maleic anhydride graft copolymer as polymeric adhesive layers on both sides of the core layer; a bulk layer, disposed between the sealant layer and one of the polymeric adhesive layers, comprising a blend of ionomer and an ethylene alpha olefin copolymer; and an outer abuse-resistant layer comprising a blend of ionomer and high density polyethylene.
This alternative embodiment is less preferred, because it cannot be processed at the rate obtainable with the CN 610 formulation.
Additional examples were produced as described above, using the CN 610 formuulation. These are shown in Table 1. The lay-flat width values, like the first example given above, represent the width of the material measured after 24 hours of aging.
Example Lay-Flat Width 2 6.0 inches (152 mm) 3 5.5 inches (140 mm) 4 5.3 inches ~135 mm) 5.0 inches (127 mm) 6 4.5 inches (114 mm) 3/940429.1/SPECFLDR
2~34842 42303 -7 4.2 inches (107 mm) 8 4.0 inches (102 mm) 9 3.9 inches (100 mm) 3.5 inches (88 mm) 11 3.0 inches (76 mm) In Table 2, still other examples of the invention have the following lay-flat widths:
Example Lay-Flat Width 12 2.5 inches (64 mm) 13 2.0 inches (51 mm) The narrow width casings of the invention are prefer-ably made by tubular cast coextrusion of a "tape", i.e. a relatively thick extrudate, of a polymeric material such as CN
510 or CN 610, or other suitable film material, followed by water quench, reheating to within the orientation temperature of the material, and blown bubble orientation. By proper attention to air ring insert size and tape (unoriented film) size at the orientation step, and relative location of the air ring, narrow width casings can be made. The air ring can be a conventional air ring, placed to provide a high degree of controlled cooling to the orienting material, and in turn helping to control and stabilize the orientation process.
Narrow width casings satisfy a long-felt need for a commercial casing for cook-in applications which combines the benefits of a seamless casing with the benefits of a shrink-able casing, in a width range narrower than that now currently offered.
3/940429.1/SPECFLDR
21~48 12 - 42303 -Modifications will be obvious to those skilled in the art, after reviewing this description. The invention is defined by the claims which follow. For example, various polyolefins, including ethylene copolymers, and polyamides, including copolyamides, can be used as a sealant layer in connection with the casings of the present invention. Various oxygen barrier materials, including EVOH and saran, polyamides and copolyamides, can be used as an oxygen barrier material.
Polyolefins and polyamides are also suitable for the outer abuse layer of a casing in accordance with the invention. The casing itself can be made by any appropriate tubular process.
Films of the present invention are preferably cross-linked either before or after orientation.
3/940429.1/SPECFLDR
LAY-FLAT WIDTH
FIELD OF THE INVENTION
The present invention relates to casings and packages made from casings, and more particularly to casings and packag-es made from casings, and used in cook-in processes.
BACKGROUND OF THE INVENTION
Cook-in packaged foods are essentially foods cooked in the package in which they are distributed to the consumer or other purchaser, and which may be consumed with or without warming. tIn some cases, the food product is removed from the original package after cooking, and repackaged in another packaging material for distribution.) Cook-in time-tempera-ture conditions typically refer to a long slow cook, for exam-ple, heating the product to an internal temperature of between about 55 degrees C and 75 degrees C in e.g. hot water or hot air for between about 1 and 4 hours. These conditions are representative of institutional cooking requirements. Under such conditions, a cook-in packaging material should maintain its integrity, i.e., the product should maintain its interply adhesion, and any heat sealed seams should resist being pulled apart during cook-in. Additionally, it is desirable that the 3/940429.1/SPECFLDR
packaging film be substantially comformable to the contained food product. Preferably, this substantial conformability is achieved by the film being heat shrinkable under these condi-tions so as to form a tightly fitting package, i.e., the film should be heat shrinkable under these time-temperature condi-tions and should possess sufficient shrink energy so that the packaging film will shrink snugly around the contained prod-uct, and especially up to about 55% monoaxial and/or biaxial shrinkage.
Several types of casings are supplied commercially for cook-in applications. One type is fibrous casing, which tends to be expensive, and does not include a shrink character-istic. Polymeric casings made from thermoplastic materials are also available. Commercial examples include CN 510 and CN
610 cook-in casings available from the Cryovac Division of W.R. Grace & Co.- Conn. Cook-in packaging materials are de-scribed in U.S. Patent Nos. 4,469,742 (Oberle et al);
4,448,792 (Schirmer); 4,606,922 (Schirmer); 4,762,748 (Oberle); and 4,855,183 (Oberle); and USSN 189,475 filed Janu-ary 31,1994, and USSN 043,417, filed April 6, 1993, all as-signed to the assignee of the present application, and incorpo-rated herein by reference in their entirety.
As described in these patents, conventional shrink-able cook-in packages are used to prepare meat products such as bologna, sausage, and mortadella in casings or bags. The filled casing is sometimes placed horizontally or in external molds to control the final shape of the package, and sometimes hung vertically. Hot water and hot air are typical cooking media.
Both seamed (i.e. backseamed) and seamless (no backseam) casings are available. Backseamed casings are those 3/940429.1/SPECFLDR
, _ in which a casing material is produced in a tubular shape, typically in a relatively large lay-flat width, and the tubu-lar material is then slit open longitudinally, and then fur-ther slit into selected widths, and one or more of the slit portions is converted back to tubular form by lap sealing the portion longitudinally. This results in backseamed tubular casings of narrower lay-flat width than the original tubular material. In contrast, seamless casings are those which are formed by a tubular extrusion of thermoplastic material, ei-ther cast or blown, and used in their original tubular state as casings without the need for slitting and subsequent backseaming.
Casings that are shrinkable offer many advantages.
One is a reduction in wrinkles formed at the clipped or sealed longitudinal ends of the package. These wrinkles result in product yield loss, which is an economic loss to the producer and packager of products such as smoked and processed meats.
Shrinkable casings provide improved yield to the end user.
Additionally, shrinkage results in a tighter package with a better appearance following cooking, especially when the casing is not fully filled prior to cooking. Reduced purge (exudation of meat juices from the product inside the casing) is another benefit.
Finally, shrinkable materials also tend to have better optics and oxygen barrier properties as the result of the orientation process used to supply the casing or film with shrink properties.
Seamless, shrinkable polymeric casings of the CN 510 and CN 610 type are currently commercially available only in lay-flat widths of 6 1/2 inches or more. This may be the 3/940429.1/SPECFLDR
. .
result of perceived higher costs, and extreme difficulty in processing narrow width tubing in a film orientation process.
It has heretofore been considered impractical, if not impossi-ble, to produce such materials on a commercial basis.
Shrinkable polymeric casings of narrower width are available, but only in backseamed format. Backseaming in-cludes a lap seal, which presents a different, sometimes unde-sirable appearance. Abuse resistance can also be impaired because of the presence of the backseam. The cost of process-ing the casing material to create the backseam, seal integri-ty, and barrier integrity are other factors which have made it desirable, and created an unmet market need, to provide to the marketplace a narrow lay-flat width (i.e. less than 6 1/2 inches) seamless, shrinkable, polymeric casing suitable for cook-in applications.
The inventor has found that a polymeric, heat shrink-able, seamless casing suitable for cook-in applications, and having a lay-flat width of less than 6 1/2 inches, can be made.
SUMMARY OF THE INVENTION
In one aspect, the invention comprises a polymeric, heat shrinkable, seamless casing suitable for cook-in applica-tions, the casing comprising at least one polymeric layer, wherein the casing has a lay-flat width of less than 6 1/2 inches. In another aspect, the invention comprises a package comprising a food article, and a polymeric, heat shrinkable, seamless casing which encloses the food article, the casing comprising at least one polymeric layer, the casing having a lay flat width of less than 6 1/2 inches.
3/940429.1/SPECFLDR
21348~2 42303 -DEFINITIONS
The term "cook-in" as used herein is intended to refer to procedures in which a package, usually a casing filled with a food product such as meat, is exposed to time-temperature conditions suitable for cooking the food product.
"Lay flat width" is used herein to mean the trans-verse width of a casing after it has been extruded to create a tubular material, and then collapsed or flattened. For prior art casings that have been backseamed, the lay-flat width is the width of the final backseamed and collapsed casing. Lay flat width should be measured at least about 12 hours after extrusion, or in the case of oriented casings, at least about 12 hours after orientation, to allow for "shrink back" of some materials, such as nylon-containing materials.
DESCRIPTION OF THE PREFERRED EMBODIMENTS
A CN 610 casing, having a film structure as de-scribed in USP 4,855,183 was produced by the process de-scribed therein, stuffed with a meat product, and cooked in a cook-in process. The casing had an initial width of 6.1 inch-es (155 mm) as measured immediately after production of the casing, and a lay-flat width of 5.4 inches (145 mm) after 24 hours at 70 degrees F. The casing was seamless, and heat shrinkable, and shrunk around the meat product during the cook-in cycle. The casing had an innermost sealant layer (for contact with the surface of the food product) comprising a blend of nylon 12 and nylon 6,12; a core layer of ethylene vinyl alcohol copolymer; a maleic anhydride graft copolymer as polymeric adhesive layers on both sides of the core layer; a bulk layer, disposed between the sealant layer and one of the polymeric adhesive layers, comprising a blend of a metallocene 3/940429.1/SPECFLDR
` 21 34 8 42 42303 -catalyzed polymer and a maleic anhydride graft copolymer, and an outer abuse-resistant layer comprising a blend of ionomer and linear low density polyethylene. The resultant package was a commercially acceptable package.
An alternative film structure for casings of the present invention, CN 510, comprises an innermost sealant layer (for contact with the surface of the food product) com-prising an ionomer; a core layer of ethylene vinyl alcohol copolymer; a maleic anhydride graft copolymer as polymeric adhesive layers on both sides of the core layer; a bulk layer, disposed between the sealant layer and one of the polymeric adhesive layers, comprising a blend of ionomer and an ethylene alpha olefin copolymer; and an outer abuse-resistant layer comprising a blend of ionomer and high density polyethylene.
This alternative embodiment is less preferred, because it cannot be processed at the rate obtainable with the CN 610 formulation.
Additional examples were produced as described above, using the CN 610 formuulation. These are shown in Table 1. The lay-flat width values, like the first example given above, represent the width of the material measured after 24 hours of aging.
Example Lay-Flat Width 2 6.0 inches (152 mm) 3 5.5 inches (140 mm) 4 5.3 inches ~135 mm) 5.0 inches (127 mm) 6 4.5 inches (114 mm) 3/940429.1/SPECFLDR
2~34842 42303 -7 4.2 inches (107 mm) 8 4.0 inches (102 mm) 9 3.9 inches (100 mm) 3.5 inches (88 mm) 11 3.0 inches (76 mm) In Table 2, still other examples of the invention have the following lay-flat widths:
Example Lay-Flat Width 12 2.5 inches (64 mm) 13 2.0 inches (51 mm) The narrow width casings of the invention are prefer-ably made by tubular cast coextrusion of a "tape", i.e. a relatively thick extrudate, of a polymeric material such as CN
510 or CN 610, or other suitable film material, followed by water quench, reheating to within the orientation temperature of the material, and blown bubble orientation. By proper attention to air ring insert size and tape (unoriented film) size at the orientation step, and relative location of the air ring, narrow width casings can be made. The air ring can be a conventional air ring, placed to provide a high degree of controlled cooling to the orienting material, and in turn helping to control and stabilize the orientation process.
Narrow width casings satisfy a long-felt need for a commercial casing for cook-in applications which combines the benefits of a seamless casing with the benefits of a shrink-able casing, in a width range narrower than that now currently offered.
3/940429.1/SPECFLDR
21~48 12 - 42303 -Modifications will be obvious to those skilled in the art, after reviewing this description. The invention is defined by the claims which follow. For example, various polyolefins, including ethylene copolymers, and polyamides, including copolyamides, can be used as a sealant layer in connection with the casings of the present invention. Various oxygen barrier materials, including EVOH and saran, polyamides and copolyamides, can be used as an oxygen barrier material.
Polyolefins and polyamides are also suitable for the outer abuse layer of a casing in accordance with the invention. The casing itself can be made by any appropriate tubular process.
Films of the present invention are preferably cross-linked either before or after orientation.
3/940429.1/SPECFLDR
Claims (22)
1. A polymeric, heat shrinkable, seamless casing suitable for cook-in applications, the casing comprising at least one polymeric layer, wherein the casing has a lay-flat width of less than 6 1/2 inches.
2. The casing of Claim 1 wherein the casing has a lay-flat width of about 6 inches or less.
3. The casing of Claim 1 wherein the casing has a lay-flat width of about 5 1/2 inches or less.
4. The casing of Claim 1 wherein the casing has a lay-flat width of about 5 inches or less.
5. The casing of Claim 1 wherein the casing has a lay-flat width of about 4 1/2 inches or less.
6. The casing of Claim 1 wherein the casing has a lay-flat width of about 4 inches or less.
7. The casing of Claim 1 wherein the casing has a lay-flat width of about 3 1/2 inches or less.
8. The casing of Claim 1 wherein the casing has a lay-flat width of about 3 inches or less.
9. The casing of Claim 1 wherein the casing has a lay-flat width of about 2 1/2 inches or less.
10. The casing of Claim 1 wherein the casing compris-es at least one oxygen barrier polymeric layer.
11. A package comprising a food article, and a polymeric, heat shrinkable seamless casing which encloses the food article, the casing comprising at least one polymeric layer, the casing having a lay flat width of less than 6 1/2 inches.
12. The casing of Claim 11 wherein the casing has a lay-flat width of about 6 inches or less.
13. The casing of Claim 11 wherein the casing has a lay-flat width of about 5 1/2 inches or less.
14. The casing of Claim 11 wherein the casing has a lay-flat width of about 5 inches or less.
15. The casing of Claim 11 wherein the casing has a lay-flat width of about 4 1/2 inches or less.
16. The casing of Claim 11 wherein the casing has a lay-flat width of about 4 inches or less.
17. The casing of Claim 11 wherein the casing has a lay-flat width of about 3 1/2 inches or less.
18. The casing of Claim 11 wherein the casing has a lay-flat width of about 3 inches or less.
19. The casing of Claim 11 wherein the casing has a lay-flat width of about 2 1/2 inches or less.
20. The casing of Claim 11 wherein the casing com-prises at least one oxygen barrier polymeric layer.
21. A polymeric, heat shrinkable, seamless casing suitable for cook-in applications, the casing comprising:
a) an inner heat sealable layer;
b) an intermediate oxygen barrier layer; and c) an outer abuse-resistant layer;
wherein the casing has a lay-flat width of less than 6 1/2 inches.
a) an inner heat sealable layer;
b) an intermediate oxygen barrier layer; and c) an outer abuse-resistant layer;
wherein the casing has a lay-flat width of less than 6 1/2 inches.
22. The casing of claim 21 wherein the casing has a lay-flat width of between 2 inches and 6 inches.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US24878794A | 1994-05-25 | 1994-05-25 | |
| US248,787 | 1994-05-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2134842A1 true CA2134842A1 (en) | 1995-11-26 |
Family
ID=22940681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 2134842 Abandoned CA2134842A1 (en) | 1994-05-25 | 1994-11-01 | Seamless, heat shrinkable casing with narrow lay-flat width |
Country Status (5)
| Country | Link |
|---|---|
| AU (1) | AU688015B2 (en) |
| BR (1) | BR9502529A (en) |
| CA (1) | CA2134842A1 (en) |
| NZ (1) | NZ272187A (en) |
| ZA (1) | ZA954188B (en) |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4064296A (en) * | 1975-10-02 | 1977-12-20 | W. R. Grace & Co. | Heat shrinkable multi-layer film of hydrolyzed ethylene vinyl acetate and a cross-linked olefin polymer |
| US4469742A (en) * | 1983-01-31 | 1984-09-04 | W. R. Grace & Co., Cryovac Div. | Pasteurizable, cook-in shrink film |
| US4606922A (en) * | 1983-04-21 | 1986-08-19 | W. R. Grace & Co., Cryovac Div. | Cook-in meat packaging |
-
1994
- 1994-11-01 CA CA 2134842 patent/CA2134842A1/en not_active Abandoned
-
1995
- 1995-05-23 ZA ZA954188A patent/ZA954188B/en unknown
- 1995-05-23 NZ NZ27218795A patent/NZ272187A/en unknown
- 1995-05-23 AU AU20212/95A patent/AU688015B2/en not_active Ceased
- 1995-05-24 BR BR9502529A patent/BR9502529A/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU688015B2 (en) | 1998-03-05 |
| AU2021295A (en) | 1995-11-30 |
| NZ272187A (en) | 1997-01-29 |
| BR9502529A (en) | 1996-01-02 |
| ZA954188B (en) | 1996-03-06 |
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| FZDE | Dead |