| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate |
1999-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_87e4e4d3497da3d3a24df0e48c3f1039
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b01b1f6db2f41ec5328c746744a619e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7c5fedf00c4ea26d0a3c96a571f14e0 |
| publicationDate |
2001-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2001029043-A |
| titleOfInvention |
Processed meat products |
| abstract |
PROBLEM TO BE SOLVED: To improve the dispersibility of soybean protein in processed meat products by reducing the viscosity of a pickle solution using soybean protein. A method for producing a processed meat product, comprising using soybean protein and trehalose in combination with a pickle liquid. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2004098321-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8231925-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018126135-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7069775-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011102379-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8231924-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-5781061-B2 |
| priorityDate |
1999-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |