http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102004044023-B4
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0d017b7b2f1c9870543a9d5db7b9454b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2004-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf7e572c7f2abc9524b704edfa85bcf1 |
| publicationDate | 2013-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DE-102004044023-B4 |
| titleOfInvention | Sausages and process for their preparation |
| abstract | Sausages, with a coarse fraction and a fine fraction, with the following characteristics: a) the fraction of the coarse fraction is at least 50% by weight, b) the fat content of the fine fraction is 10 to 20% by weight (based on the dry matter), c) the fat content of the coarse fraction is 2 to 8% by weight (based on the dry matter), d) the mean particle size of the fine fraction is 1 to 4 mm. e) the total fat content of the dry matter is 15% by weight or less. |
| priorityDate | 2004-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.