| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-12 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-164 |
| filingDate |
2003-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2006-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2006506473-A |
| titleOfInvention |
Vegetable fat and its use in cooking |
| abstract |
A plant characterized in that at least 90% of the components are fatty acids having 16-18 carbon atoms, 12-18% of the total fatty acids are linoleic acid, and the water content is less than 0.4% of the total mass. Sex fats and methods for their use in cooking are provided. |
| priorityDate |
2002-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |