| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ddc0c71e8c4d930ade76293d601963ba |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-144
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-153 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-144
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 |
| filingDate |
1974-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10dd90c742af63cc59646509673562c0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1be88e26dbecbe0c99601ddf0238ed8 |
| publicationDate |
1975-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
DE-2442247-A1 |
| titleOfInvention |
PROCESS FOR THE PRESERVATION OF TUBER GROWS |
| abstract |
Potatoes, carrots etc. are preserved in a package after peeling or scraping by a heat treatment so that the starch present just turns pasty and the peroxydase reaction in the direction of the tuber core becomes negative up to some distance from the outside. After cooling, the tubers are preserved by a treatment with sorbic acid. Food preserved by this method remains tasty for a fortnight in a freezer and >=3 days at room temp. This durability could be achieved only by an undesirably high SO2 content of over 50ppm. |
| priorityDate |
1973-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |