http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6805095-B2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12Q1-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-86 |
| filingDate | 2017-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-6805095-B2 |
| titleOfInvention | Method of determining the strength of heat treatment received by substances in food |
| priorityDate | 2017-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 14.