| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate |
2005-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_970206480ee0b44e251b44dcb08fcf19
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_45201c9f1ab64e96f1a1018308345ac8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20793122885e08b1fe305d011627383e |
| publicationDate |
2008-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2008283864-A |
| titleOfInvention |
Method for producing bean soy sauce and food using bean soy sauce |
| abstract |
PROBLEM TO BE SOLVED: To provide a method for producing deep-boiled bean soy and a food using the bean soy produced by the method. SOLUTION: Introducing a process for adjusting bacteriocin and adjusting a salt concentration in a manufacturing process of bean soy sauce. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7032619-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7208661-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018082695-A |
| priorityDate |
2005-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |