http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6630540-B2
Outgoing Links
Predicate | Object |
---|---|
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 |
filingDate | 2015-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2020-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2020-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-6630540-B2 |
titleOfInvention | Bread dough fat and oil composition frozen after final fermentation |
priorityDate | 2015-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 198.