http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104397640-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b2169b85b1db9a4c31aaac3304272792 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2014-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c4c29ba8615df217c1adf5ee3a2b8d4 |
| publicationDate | 2015-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-104397640-A |
| titleOfInvention | Skipjack radish and making method thereof |
| abstract | The invention discloses skipjack radish. The skipjack radish comprises the following components in parts by weight: 70 parts of salted white radish and 20 parts of skipjack flavor flavoring liquid. Aiming at overcoming the deficiency in the prior art, the invention provides the pickled vegetable (namely the skipjack radish) which is rich in nutrition, pure in color and luster, convenient to take and eat, easy to preserve, long in shelf life and low in bacterial index, can retain the inherent natural flavor of raw materials and can effectively enhance the appetite of people, and a making method of the skipjack radish. |
| priorityDate | 2014-11-27-04:00^^<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/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 15.