http://rdf.ncbi.nlm.nih.gov/pubchem/patent/HU-189305-B

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d9d05b3824b99565c6af347a8cb581fe
filingDate 1983-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c5d1a4d0102c3affafe2f1fa6c943d3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e34334989e0a02cb2cea1c1ab50d44ec
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c41db520820650c867db3c98ec0de6cc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f9644f8c8cc50e8a35f0146a7ae89097
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bc4c322b64c0fc986fe28cf471353d3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd2c1e9fc164cd8185819e3d0b0cc41e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ce09802702f83e5f6605dead5d8af6f5
publicationDate 1986-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber HU-189305-B
titleOfInvention Method for producing raw sausage sorts
abstract According to the present invention, a mixture of mono- and oligosaccharides is added to the mass produced from raw meat, raw bacon with conventional additives and starter culture, and the pH of the paste is adjusted from 5.3 to 5, 5 to 5, by adjusting the aging parameters. They are set to 4 and then matured in the usual way. -1-
priorityDate 1983-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419508054
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID54670067
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID48032
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419481835
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5793
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID7027
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419507743
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID80379
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID433323524
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID807
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419554831
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419527785
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5988
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID450649535
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID1281
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4442
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID23668193
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID93091914
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID13216
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4072
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID48032
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID1281
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID375272
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID13216
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4442
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4072
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID375272
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID80379

Total number of triples: 43.