| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d713d6769aa1da8e52da5128bb95ead0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-802 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22 |
| filingDate |
1976-09-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1979-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92fd2c98a98510279c18152619652aad
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27d9f11407c91313549361b38b8d0901
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3aef8b1322acfd87a48c829ca643efee |
| publicationDate |
1979-10-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CA-1063422-A |
| titleOfInvention |
Bacon analog product and process |
| abstract |
ABSTRACT OF THE DISCLOSURE An improved bacon analog product and a method for pre-paring it are provided. The improved product has more of the natural crispness of real bacon than earlier analogs. This improvement is noticeable not only initially upon opening the package but also after extended times in a moist environment. The improvement is obtained by virtue of improved formulation and processing. |
| priorityDate |
1975-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |