http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108936326-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_15764e9bbb0ce910ef9efc5ea6d10894
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
filingDate 2018-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf414d0eb5b82bc4c327334bb014b07f
publicationDate 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-108936326-A
titleOfInvention A kind of processing method of blue berry flavor spiced beef
abstract The invention discloses a kind of processing methods of blue berry flavor spiced beef, include the following steps: the preparation of (1) blueberry slurry, the pretreatment of (2) beef, the processing of (3) beef sauced, the processing preparation of (4) finished product.Finished product spiced beef made from the method for the present invention has the characteristics that delicate mouthfeel, delicious flavour, edible health are costly, to provide a kind of new product of special taste in the market.
priorityDate 2018-06-12-04:00^^<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/anatomy/ANATOMYID3885
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCC0HJL9
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID69266
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID271192
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP78581
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4679
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID1053409
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID119260
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4679
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID1053409
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID328401
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID119260
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID271192
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID94328
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID94328
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID328401
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID69266
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3885

Total number of triples: 37.