| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bfe885803ddfc021f4f5ad13b5cc26b5 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-027
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate |
1994-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14c5b3003d81d59071e133d5954064eb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f8672090f141281602d8ab860aede34 |
| publicationDate |
1995-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H07255364-A |
| titleOfInvention |
Method for producing crab meat in a closed container |
| abstract |
(57) [Summary] [Purpose] To prevent black discoloration in the production of canned foods such as canned foods using frozen crab meat. [Configuration] The thawed crab meat decolorized by immersion in hydrogen peroxide solution, after removal of the hydrogen peroxide Te immersed in sodium bisulfite solution, to Yawaraku meat quality was immersed in polyphosphate solution. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-3045207-U |
| priorityDate |
1994-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |