http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H119242-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ebd29e377be70835e9f21f25fc06d893 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 1997-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8cf1e4677222e6eb6f5c74b11ad0bf52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d84ac9129818c2565c126205921efd36 |
| publicationDate | 1999-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H119242-A |
| titleOfInvention | Liquid food manufacturing method |
| abstract | (57) [Summary] [PROBLEMS] To obtain a squeezed liquid without deteriorating or deteriorating flavor by deactivating enzymes without impairing the original fresh feeling of fruit juice and vegetable juice by a simple processing step. Provided is a method for producing a liquid food product. A method for producing a liquid food, comprising subjecting a juice of a fruit or vegetable to high-pressure treatment twice or more intermittently. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4624958-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007306835-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005336067-A |
| priorityDate | 1997-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.