http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109197995-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c08a1e822bb29904dce43a72933ab66b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-154 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 |
| filingDate | 2018-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19c62d9bbfbde54b1959a79fa0347b37 |
| publicationDate | 2019-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109197995-A |
| titleOfInvention | A kind of preparation method of canned cabbage |
| abstract | The invention relates to the technical field of processing of agricultural and sideline products, in particular to a preparation method of canned cabbage. , exhausting, sterilizing, cooling, wiping cans or bags, labeling, warehousing, and optimizing the composition of color-preserving liquid and fresh-keeping liquid to ensure the freshness of canned cabbage, the color and taste of cabbage, Improve the crispness and quality of canned cabbage. |
| priorityDate | 2018-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.