http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016154552-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-00 |
| filingDate | 2016-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7f7a2c1614661d90f3ffc20c8415b1a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86c2bbf0272a3f754bdc0e9e33188237 |
| publicationDate | 2016-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016154552-A |
| titleOfInvention | Container filled cut lettuce |
| abstract | [Problem] To provide a packaged cut lettuce in which discoloration, wilting, deterioration of taste, odor, etc. do not occur due to an increase in bacteria. The cut lettuce is a container-packed cut lettuce packed in a packaging container, and is attached to the surface of the cut lettuce stored at a temperature of 0 to 15 ° C. for one day after production and taken out from the packaging container. The amount of organic matter is 40 ppm or less as COD of washing water obtained by immersing and washing 50 g of the cut lettuce with 500 mL of water, and the number of general viable bacteria of the cut lettuce is 1 × 10 2 to 1 × 10 6 CFU / G, Preferably, even after storing at 0 to 15 ° C. for 5 days after production, the container-packed cut lettuce is in the above condition. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7138348-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021061793-A |
| priorityDate | 2016-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.