http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-3256289-B2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate | 1992-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2002-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2002-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-3256289-B2 |
| titleOfInvention | Method for producing fat composition for confectionery |
| priorityDate | 1992-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.