A23J   1/00		ʪκμ表뤳Ȥ񲫤ʬΥΣ	Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites	3471
A23J   1/02		κμ	from meat	567
A23J   1/04		¾ο建ưʪκμ	from fish or other sea animals	1588
A23J   1/06		դκμΣ	from blood	530
A23J   1/08		񤫤κμ	from eggs	571
A23J   1/09		򤫤񲫤ʬΥ	separating yolks from whites	429
A23J   1/10		ӡӡѡ顤סޤϤहΤκμ	from hair, feathers, horn, skins, leather, bones, or the like	991
A23J   1/12		ࡤ̤դޡޤ̪κμ	from cereals, wheat, bran, or molasses	1773
A23J   1/14		Ʀʤޤ¾οʪμҤκμ表ץ쥹ޤϴҤκμ	from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds	4316
A23J   1/16		ʴѿޤϤѴʪκμ	from waste water of starch-manufacturing plant or like wastes	286
A23J   1/18		줫κμ	from yeasts	574
A23J   1/20		κμ衤㡥ʥɤޤϥáˡۥκμ	from milk, e.g. casein(curds or cheese <b>A23C</b>);from whey	1910
A23J   1/22		δ	Drying casein	69
A23J   3/00		Ѥλž夲<br><br><b><ul></ul></b><br>롼ףʣʣˤƤϡ饹ȥץ쥤ͥ롼뤬ŬѤ롤ʤƳإ٥ˤȿؼʤ¤ꡤǸŬڤʲսʬह롣Σ	Working-up of proteins for foodstuffs	3345
A23J   3/04		ưʪΣ	Animal proteins	1897
A23J   3/06		Σ	Gelatine	388
A23J   3/08		Σ	Dairy proteins	1564
A23J   3/10		ʴ祫ʣˡΣ	Casein(drying casein <b>A23J1/22</b>)	817
A23J   3/12		ͳΣ	from blood	288
A23J   3/14		ʪΣ	Vegetable proteins	3947
A23J   3/16		ƦͳΣ	from soybean	4083
A23J   3/18		ͳΣ	from wheat	1324
A23J   3/20		ʪޤñ˦ͳΣ<br><br><b><ul></ul></b><br>롼ף飳ʬव줿ΤΤͳ褬פǤʤС롼ף飳ˤʬह롣Σ	Proteins from microorganisms or unicellular algae	800
A23J   3/22		ȿˤΡΣ	by texturising	2274
A23J   3/24		ˤΡΣ	using freezing	192
A23J   3/26		ФޤĲˤΡΣ	using extrusion or expansion	1610
A23J   3/28		ϱդΤޤϱǤζŸǤˤΡ㡥»Σ	using coagulation from or in a bath, e.g. spun fibres	337
A23J   3/30		ÿʬˤΡΣ	by hydrolysis	659
A23J   3/32		ʤѤΡΣ	using chemical agents	482
A23J   3/34		ǤѤΡΣ	using enzymes	4378
A23J   7/00		ѥʪ㡥쥷Σ	Phosphatide compositions for foodstuffs, e.g. lecithin	1401
