http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010148370-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-14 |
| filingDate | 2008-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b372f9625e38fbf79ce3f857ae772299 |
| publicationDate | 2010-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010148370-A |
| titleOfInvention | Vegetable sterilization method |
| abstract | PROBLEM TO BE SOLVED: Microorganisms adhering to vegetables such as radish, carrot, Chinese cabbage, cucumber, cabbage, spinach, komatsuna, potato, burdock, soybean, green soybean, green pea, green beans, silk pod, okra, asparagus, broccoli, salmon, sprout In particular, it is to develop a method for reducing heat-resistant spore bacteria in a short time without impairing the taste and flavor. [Solution] By sterilizing vegetables after immersing them in a solution containing yeast extract at 4 to 50 ° C. for 10 to 60 minutes, the microorganisms adhering to these, especially heat-resistant spore bacteria, without losing the taste and flavor Can be reduced. [Selection figure] None |
| priorityDate | 2008-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.