http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IE-47326-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_31c383f8c0d0f96f366328460fb92080 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-082 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-082 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-10 |
| filingDate | 1978-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1984-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | IE-47326-B1 |
| titleOfInvention | Process for preventing the formation of piosonous substances in the production of processed cheese |
| abstract | In a process for preventing the formation of nitrosamines in processed cheese, ascorbic acid or at least one of its non-toxic derivatives (e.g. salts, ascorbyl compounds) or mixtures of these compounds is added to processed cheese, preferably in amount 50- 2500 ppm. The process is especially suitable for cheeses containing ham, salami, herbs, paprika, gherkins and mushrooms. |
| priorityDate | 1977-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.