http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BE-742949-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 1969-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1970-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BE-742949-A |
| titleOfInvention | Pork sausage material |
| abstract | Pork sausage material Is obtained by (a) homogenising and salting pork in a chopping machine with half its weight of ice, (b) storing the chopped mass for 24 hrs on ice, (c) further chopping with ice in the presence of the necessary amount of pH liquid, to obtain the maximum binding, and (d) adding the necessary amount of bacon. |
| priorityDate | 1969-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID11508377 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419591030 |
Total number of triples: 11.