Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product

Details for Australian Patent Application No. 2004288613 (hide)

International Classifications

Event Publications

22 June 2006 PCT application entered the National Phase

PCT publication WO2005/046340 Priority application(s): WO2005/046340

12 August 2010 Application Accepted

Published as AU-B-2004288613

9 December 2010 Standard Patent Sealed

7 June 2012 Application Lapsed, Refused Or Withdrawn, Patent Ceased or Expired

This patent ceased under section 143(a), or Expired. Note that applications or patents shown as lapsed or ceased may be restored at a later date.

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