http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-5505863-B2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2010-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-5505863-B2 |
| titleOfInvention | Method for producing seasoning food ingredients free from ammonia odor and seasoning food from fish containing urea |
| priorityDate | 2010-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.