http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022018082-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_88fd2133637838906a56b4a076362873 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate | 2021-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_138552e5b701e97b24fa0f3f5ed1d979 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e9fd91a2c7c94029dd1289b6802fb004 |
| publicationDate | 2022-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022018082-A |
| titleOfInvention | Manufacturing method of aged meat |
| abstract | PROBLEM TO BE SOLVED: To produce an aged meat having a good flavor and taste derived from dry aging while suppressing the growth of microorganisms and maintaining a high yield. offer. SOLUTION: Meat is subjected to various treatments in the order of dry aging treatment, bacteriostatic agent treatment, and wet aging treatment to be aged. [Selection diagram] None |
| priorityDate | 2020-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.