| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c5094c0ad1e4460ab40344d49c5003b6 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-064
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-012 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-005 |
| filingDate |
2011-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a23125ccbd549d85f0f3425061553b1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d94a046a496e9d1ff13f89a6074bd38 |
| publicationDate |
2013-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-2594136-A1 |
| titleOfInvention |
Process for abating the microbiological charge of the outer surface of cased meat-based salumi products |
| abstract |
A process of physical treatment for abating the microbiological charge of the outer surface of cased meat-based salumi products, whether entire or in portions, raw or cooked, consisting in subjecting the product to a cycle of thermal treatment including a step of rapid pre-cooling to a temperature comprised between approximately 0°C and 2°C, a step of rapid heating to a temperature comprised between approximately 72°C and 80°C, and to a step of final cooling to a temperature comprised between approximately 2°C and 4°C. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-202000007867-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3895546-A1 |
| priorityDate |
2011-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |