http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1255573-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c2dbe14daac633fa3860a1244c98151b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 |
| filingDate | 1970-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1971-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1255573-A |
| titleOfInvention | Process for preparing frozen french fried potato segments |
| abstract | 1,255,573. Frozen fried potato. LAMBWESTON Inc. 12 Feb., 1970 [25 March, 1969], No. 6914/70. Heading A2B. A process 'for preparing frozen fried potatoes comprises the steps of immersing prepared potato in an aqueous solution of a discolouration inhibitor, for example sodium bisulphite or acid pyrophosphate, partially dehydrating the potato without prior blanching treatment, blanching in steam, frying in oil, and freezing at a temperature of at most 0F. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2315397-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022256947-A1 |
| priorityDate | 1969-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.