http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003250444-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_82ddb129cb89e8dd474fbf06d8b910ab |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-153 |
| filingDate | 2002-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_deeb3626187b7730a52b3b3529f50934 |
| publicationDate | 2003-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2003250444-A |
| titleOfInvention | How to improve the shelf life of fresh food |
| abstract | (57) [Problem] To provide a method for improving the shelf life of a fresh food which can maintain the original suitable appearance, smell, etc. of the fresh food for a long period of time. SOLUTION: A method for improving the shelf life of fresh food, wherein a fresh food is sterilized a plurality of times by using a plurality of types of chlorine oxide solutions having different oxidation rates in order from the one having a high oxidation rate. In this case, a sodium chlorite solution or the like is used as the first treatment liquid. As the second treatment liquid, a high-grade powder solution, a solution of chlorous acid or a salt thereof, a solution of chloric acid or a salt thereof, a chlorine dioxide solution, a stabilized chlorine dioxide solution, or the like is used. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101025515-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009094409-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009094409-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014226123-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108850146-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108850146-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-101124982-B |
| priorityDate | 2002-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 85.