http://rdf.ncbi.nlm.nih.gov/pubchem/patent/HU-9903264-A2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 |
| filingDate | 1997-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c6d3df4fd31fb22b4687ba29ca302ed2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7506d6ce4e5fbefe7500648cf742087c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39cb1671f7d480959ebfa5daa0e392ec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0546a8b08813feb22aae48b047d15d4f |
| publicationDate | 2000-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | HU-9903264-A2 |
| titleOfInvention | Baking process in oven for the production of frozen, partially baked straw potatoes in an oil-baked structure |
| abstract | The present invention relates to frozen, hydrated, partially baked straw grapes with a moisture content of about 35-55%, which is baked in a frying pan and is substantially prehistoric and surface-like in the oil in a frying pan. More specifically, the present invention relates to a partially baked straw paste made of pre-cooked pre-cooked steam pre-cooked oven, which is subsequently prepared: it is hydrated to the surface of the baked strawberry until the weight of the strawberry baked in that part increases by 1 to 12%, and (c) the person is hydrated, partially frosted. The frozen, hydrated, partially baked strawberry has a moisture content of about 35-55%. ŕ |
| priorityDate | 1997-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.