| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D81-34 |
| filingDate |
1996-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8505481dff2db2f81ae4f0e2ed59182f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23f39fa8eba7e8792c2da08de93b01a2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d06cbfb8f9783cd6bd54174d4da4c89d |
| publicationDate |
1998-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H1084857-A |
| titleOfInvention |
Frozen bakery products |
| abstract |
(57) [Summary] [PROBLEMS] To prevent generation of an unpleasant odor and decrease in flavor and texture when reheating by a microwave oven specific to a microwave oven. SOLUTION: The transmittance of light in the wavelength range of 200 to 900 nm is high. Using less than 10% of packaging material, package bakery products containing 2 to 20,000 ppm of antioxidants. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002119214-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005037624-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011097901-A |
| priorityDate |
1996-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |