http://rdf.ncbi.nlm.nih.gov/pubchem/patent/HU-208620-B

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filingDate 1989-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39d9ca723ab19ac5518ae1a0e339be12
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publicationDate 1993-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber HU-208620-B
titleOfInvention Method for producing of meat products
abstract Suitable meat is prepd., cured and comminuted. Spices, filling agents and other components are added. The mixt. is placed in boxes, casing or pouches, heat pasteurised and cooled. In the course of or at the end of mixing, the mixt.'s calcium and phosphorus contents is checked and readjusted by addn. of calcium to a calcium to phosphorus ratio of 1:1-3:1 pref. of 2:1
priorityDate 1989-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 28.