http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H1176077-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3593a13cc4ab7079f7a69ef885b5a005
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J47-02
filingDate 1997-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27704bf60286ed3fc2d0cc9e6b0f2444
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79fca27d94879cde7db38f85ad637b52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77d3d5e256bbcb0832aa3392d7451c4f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c082c2d9dde7682f985b58478533b88
publicationDate 1999-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H1176077-A
titleOfInvention Food flavoring method and food storage container
abstract PROBLEM TO BE SOLVED: To provide a food flavoring method and a food storage container capable of hygienically and efficiently flavoring food without sterilizing and removing a base material having a fragrance component. I do. SOLUTION: A food 5 and a base material 7 having a scent component are stored in a food storage container 1 having a gas barrier property with a film 4 having a microbial barrier property and gas permeability interposed therebetween, and are generated from the base material 7. The flavor component to be perfumed is imparted to the food 5 through the film 4. The food storage container 1 divides the inside of the gas barrier container with a film 4 having microbial barrier properties and gas permeability, one of which is a food storage part 6 for storing food 5, and the other is a base material having a scent component. 7 is used as the scent base material storage unit 8.
priorityDate 1997-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4043
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID17100
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3617
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID57419690
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5355856
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID94328
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID643820
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3617
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID415814442
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419538619
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID451395000
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4679
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID94328
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID31253
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID2758
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID7462
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID48386
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419538530
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID425140895
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID637566
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419545871
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID101977
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID128608
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID6654
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID128608
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4043
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID48386
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID408859075
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID406892726
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID407920778
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419557911
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419519470
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID408859073
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID111037
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4679
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID443158

Total number of triples: 50.