| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
1996-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a25bf9e577d1fa1e5ac67dd9ef2e482
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28545d133476d5ec5485f44f44e94a1f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e061e54bc1a08befeae601bcdce3534 |
| publicationDate |
1998-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H1080262-A |
| titleOfInvention |
Retort processing method of seafood and retort seafood |
| abstract |
(57) [Summary] [PROBLEMS] To provide a retort food made from fish and shellfish, which has a soft, juicy and elastic texture without impairing the freshness peculiar to seafood. SOLUTION: Before retort treatment of seafood alone or together with a sauce or other food material, the seafood is preliminarily treated with a magnesium salt. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6579549-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016214145-A |
| priorityDate |
1996-07-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |