| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9521ace56264db0b43d5ffd6597b481f |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082 |
| filingDate |
1985-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ddec852a7612cc7bfbbd9795bfae4bdb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb27971e38391e0b8850724f9d88a587 |
| publicationDate |
1985-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0155782-A1 |
| titleOfInvention |
Cheese foods containing mashed potato and manufacturing process therefor |
| abstract |
New Cheese foods comprising cheese, mashed potato and water in ratios of 10 - 40%, 5 - 8% and 40 - 80% respectively by weight in relation to the finished product and added with an acidulant in such an amount so as to control the pH value of the finished product to be not higher than 5.5. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6645542-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9854955-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2837289-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1135028-A4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1135028-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2243382-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/NL-2002781-C2 |
| priorityDate |
1984-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |