http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06153787-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_651996eac3d1b8d79b73606d9aee41c0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 1992-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_254da93c405e80b420c35eaae1673ba3 |
| publicationDate | 1994-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06153787-A |
| titleOfInvention | Pickle manufacturing method |
| abstract | (57) [Abstract] [Purpose] It is an object of the present invention to provide a method for producing a pickle that allows a new pickle with a new texture to be easily obtained. [Composition] Pickled vegetables such as cucumber, radish, carrot, celery and cabbage and fruits such as persimmons are pickled for a certain period of time on a pickled bed whose main component is the flesh of umeboshi, so that the acidity, aroma and salt content of umeboshi are moderate I tried to get a new pickle prepared for. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030078303-A |
| priorityDate | 1992-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.