http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H02215352-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0842afb0c1492aa4747e563b7a77b3c9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J36-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 1989-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_347b76bb3316d5ddb1d0d58b098274cb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d10b75c969e6d274934cb227f3069a53 |
| publicationDate | 1990-08-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H02215352-A |
| titleOfInvention | Auxiliary material for cooking |
| abstract | PURPOSE: To obtain an auxiliary material for cooking, said material can improve the taste of food products obtained by cooking, processing or storing by using calcium phosphate ceramic as a major component. n CONSTITUTION: The above-stated calcium phosphate ceramics are, for example, an artificially synthesized hydroxyapatite, additionally natural bone powder obtained by purification of cod bones or the like, calcium triphosphate or calcium tetraphosphate. Said calcium phosphate ceramics have excellent action to adsorb the products which are produced during the processes of cooking, processing and storage and deteriorate their tastes and smells or the substances which are included in seasonings, flavors, water, oil or the like and has adverse effect on the tastes and smells. The use of the ceramics gives deliciously boiled rice, crisply fried fries, good taste pickles and other delicious foods with good body and mellowness. n COPYRIGHT: (C)1990,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10010567-B2 |
| priorityDate | 1989-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.