http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020022408-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_13f6d1e75db75ea8b5d1c2964bdfbab7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508 |
| filingDate | 2018-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1dbf8e3485cd01db2cd3d088c385d729 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfcacff488ea289a636026d86fc321c7 |
| publicationDate | 2020-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020022408-A |
| titleOfInvention | Egg boiling preservative, preservative pickled egg and preservative egg manufacturing method |
| abstract | [Problem] To provide a preservative for ovulation having a high bacteriostatic effect on heat-resistant bacteria, an immersion-preserved egg, and a method for producing a preservative egg. The method includes water, sodium acetate, and glycine. Glycine is contained in an amount of 40% by mass or more based on the total amount of sodium acetate and glycine. Contains 1.5% by mass or more of sodium acetate and glycine based on water. It further contains sucrose fatty acid esters. The sucrose fatty acid ester is sucrose palmitate. The shelled egg is immersed in the egg preservative. [Selection diagram] Fig. 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7170362-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7332526-B2 |
| priorityDate | 2018-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.