http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AT-262034-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D- |
| filingDate | 1965-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1968-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1968-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AT-262034-B |
| titleOfInvention | Process for the production of a temperature-resistant, non-splashing baking and frying fat |
| priorityDate | 1965-04-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.