http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0815746-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_84ed2beb2ce2226ade88d4f3cbfbde09 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 |
| filingDate | 1996-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5400cae7b38ef2b2842ef4ec355a934 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aeb1c3a11212e49bd542bd6ac903b7d9 |
| publicationDate | 1998-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-0815746-A1 |
| titleOfInvention | Method of preserving food or the like in nonfrozen state in the temperature zone below icing point |
| abstract | A method of preserving perishable food or the likenin a nonfrozen state in the nonfreezing region below thenfreezing point of the food or the like, which comprisesncomparatively rapidly cooling the same from thenordinary temperature to the vicinity of the freezingnpoint of the same and then slowly cooling the same belownthe freezing point at a cooling rate of 0.01 - 0.5 °Cn/h, and this method permits perishables such asnvegetables, fruits, fishes or shellfishes to benpreserved with a high freshness and can suppress withoutnfail any lowering in the freshness thereof whichninevitably occurs immediately after harvesting, andnhigh-freshness and high-quality perishables can bensupplied to consumers without suffering the lowering innthe freshness thereof immediately after harvesting bynthe combination of the perishables treated as above cannbe kept for long in the hands of the consumers and cannbe prevented from undergoing rapid deterioration of thenquality unlike conventional ones, and further it isnpossible to produce frozen products of the typenunavailable heretobefore. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1454541-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7524521-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-100372484-C http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100560001-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1525801-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1405565-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1454541-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2002355039-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-03049557-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2780858-A1 |
| priorityDate | 1995-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.