| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_38fa308d5f74452957d14c02d53907c7 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-963 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K30-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 |
| filingDate |
1979-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
1979-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
GB-2019191-A |
| titleOfInvention |
Food product and process |
| abstract |
A frozen food product which is readily penetratable by thawing water comprises a frozen food stuff or mixture of food stuffs having a moisture content below that which the food stuff or mixture normally has when ready for consumption. The product contains both frozen and unfrozen water and a quantity of a water soluble salt sufficient to maintain unfrozen water in the product. Any individual salt may be present in an amount of up to 4% by weight of the frozen product but the total salt content when more than one salt is present should not exceed 10% by weight of the frozen product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3576542-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IT-201700010868-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018142438-A1 |
| priorityDate |
1978-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |