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Felicisimo S Sarno

from Cerritos, CA
Age ~83

Felicisimo Sarno Phones & Addresses

  • 12541 Kenobi Ct, Cerritos, CA 90703 (562) 860-6171
  • Artesia, CA
  • Long Beach, CA
  • Lakewood, CA
  • San Pedro, CA
  • Richmond, VA
  • 12541 Kenobi Ct, Cerritos, CA 90703

Work

Position: Clerical/White Collar

Education

Degree: Graduate or professional degree

Publications

Us Patents

Coated Pet Food And Process For Preparation Thereof

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US Patent:
45087415, Apr 2, 1985
Filed:
Sep 15, 1982
Appl. No.:
6/418239
Inventors:
Colin D. Corbett - El Paso TX
Robert L. Milloch - Garden Grove CA
Felicisimo S. Sarno - Cerritos CA
Assignee:
Star-Kist Foods, Inc. - Terminal Island CA
International Classification:
A23K 100
US Classification:
426303
Abstract:
A nutritious dry food for feeding to pets, wherein a farinaceous-based core is covered by a primary coating containing farinaceous material and a relatively small amount of proteinaceous material to provide flavor and texture, and is further covered by a secondary coating containing an ingredient such as starch or egg to impart a sheen to the surface of the finished pet food. In a preferred form, the core includes a majority by weight of ground uncooked wheat and additionally meat and bone meal, the primary coating includes cracked oat groats and a small amount of liver or meat, and the secondary coating includes starch to give the final dried product a shiny, glistening appearance.

Semi-Moist Pet Food Having Free Gravy And Process For Preparation Thereof

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US Patent:
50046241, Apr 2, 1991
Filed:
Jul 17, 1989
Appl. No.:
7/380769
Inventors:
Francis L. Koschak - Irvine CA
Felicisimo S. Sarno - Cerritos CA
Assignee:
Star-kist Foods, Inc. - Long Beach CA
International Classification:
A23K 100
US Classification:
426623
Abstract:
A shelf-stable, semi-moist pet food, wherein partly farinaceous solid pieces are covered by or immersed in an aqueous free gravy. The solid pieces are prepared to be resistant to significant swelling or disintegration when in contact with an aqueous liquid, preferably by incorporating binding means such as vital wheat gluten. A preferred aqueous gravy has a pH of less than about 4. 7 and a sufficiently low water activity so that the gravy itself is also shelf stable. The mixture of gravy and solid pieces has a water activity of less than about 0. 9 and a pH of less than about 4. 7 to resist microbiological growth.
Felicisimo S Sarno from Cerritos, CA, age ~83 Get Report