| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0cf2b07e06a013dd6f93e4608ea2ee4 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 |
| filingDate |
1995-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb9370128e1cea40bf7eacf038a6f7f3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9124b9b35a1854d6eab12ffa8525e4e9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c38cded1820ec98256705613cdb40ffa |
| publicationDate |
1996-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H08256732-A |
| titleOfInvention |
Ham and bacon and quality improving composition for ham and bacon |
| abstract |
(57) [Summary] [Objective] To provide ham and bacon with improved water retention, texture and flavor. [Structure] Ham and bacon containing collagen and curdlan. |
| priorityDate |
1995-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |