| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc5256be365101d0394467d78ffce395 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate |
1996-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40de54639b74dc0a0939d1da174b4060
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d7d634a2ed85eed83c83e27bb627de6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34a27e8ecf91e66b7787fed95707e8b0 |
| publicationDate |
1998-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H10117733-A |
| titleOfInvention |
Treatment of fish meat used in retort food |
| abstract |
(57) [Summary] [Problem] A retort food containing fish meat having no fishy smell and having good texture. [Solution] Before retort treatment, fish meat is reduced to 15 ° C or less, 0.5 to 3% saline solution. And then retort-treated. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006217880-A |
| priorityDate |
1996-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |