| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5e3e29cbc6dc06db5f234e4b3aed2103
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b64f5c932fc064e10f1d309a00b98295 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-027 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-027 |
| filingDate |
2003-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2004-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AT-6599-U2 |
| titleOfInvention |
PROCESS FOR CONVERSING FOOD |
| abstract |
In a process for the preservation of food, in particular meat and sausage products, in which the food is treated with salt or a salt solution, natural salt is used as the salt and thus a product which is harmless to health is obtained. |
| priorityDate |
2003-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |