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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-349
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filingDate 1992-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6eb7fca1684fef461549d55783aa3d7c
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publicationDate 1993-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H05219925-A
titleOfInvention Preservative for foods with high salt content
abstract (57) [Summary] [Object] An object of the present invention is to provide a preservative for foods having an excellent antiseptic effect on foods having a high salt content. [Structure] (1) A food preservative having an excellent preservative effect on a food having a high salt content by adding polylysine and vitamin B 1 ester to hydrous ethyl alcohol. (2) One or more selected from the group of specific antibacterial substances consisting of glycine, gluconic acid, adipic acid, lower glycerin fatty acid ester and sucrose fatty acid ester, and hydrous ethyl alcohol and polylysine and vitamin B 1 ester. A food preservative having an excellent preservative effect on combined high-salt foods. (3) A food preservative characterized in that polylysine is ε-polylysine.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009171963-A
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013233144-A
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priorityDate 1992-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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