| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate |
2010-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e3e4d31dedaccc9028aace7b6209d048
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4c091b9d291dddfc2090a8ba6198905 |
| publicationDate |
2012-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2012039954-A |
| titleOfInvention |
Emulsified pasta sauce |
| abstract |
An emulsified pasta sauce containing ingredients for seafood, and when the food is eaten after a lapse of time from pasta, the richness unique to seafood does not weaken and a blurred taste does not occur. To provide an emulsified pasta sauce that can maintain a freshly prepared taste. An emulsified pasta sauce containing a seafood ingredient, containing lactic acid and egg yolk and having a water activity of 0.70 to 0.90. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018130110-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015039346-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6198985-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013000095-A |
| priorityDate |
2010-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |