| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b909a8f57cbd2b163a5fcc4cf7a04be8 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate |
1993-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_05d8c4cdee407ce0d32bc6bfc0fa3abe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_139eba0a7c95ea54878b13104a75a554 |
| publicationDate |
1994-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H06253782-A |
| titleOfInvention |
Method for processing meat that is heated at high temperature for a long time |
| abstract |
(57) [Summary] [Purpose] Even when meat is heated at high temperature for a long time, its appearance is still marbling, and a processed meat product having a soft texture and juicy taste is produced. [Constitution] A water-in-oil emulsion containing sucrose unsaturated fatty acid ester having an HLB of 3 or less is injected into edible meat. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012501635-A |
| priorityDate |
1993-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |