http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S61268123-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bfe885803ddfc021f4f5ad13b5cc26b5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-08 |
| filingDate | 1985-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14c5b3003d81d59071e133d5954064eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1bfef759b502b895d957b501e067b17b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f8672090f141281602d8ab860aede34 |
| publicationDate | 1986-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S61268123-A |
| titleOfInvention | Method of preventing blackening in inner face of canned food |
| abstract | PURPOSE: To suppress occurrence of H 2 S in a canned food and to prevent blackening on the inner face of the canned food, by adding sodium fumarate, potassium bromate, maltose or D-glucuronolactone to canned fish, shellfish and canned fowl egg. n CONSTITUTION: One of more of 0.1W2.0wt% sodium fumarate, 0.5W2.0wt% D-glucuronolactone, 0.5W5.0wt% maltose and 0.02W0.15wt% potassium bromate are added to canned fish and shellfish such as crab, sea bream, tuna, scallop, etc., and canned fowl egg such as quail, etc. Consequently, occurrence of H 2 S is extremely suppressed or H 2 is converted into a nonvolatile sulfur-containing compound, and blackening is properly prevented. n COPYRIGHT: (C)1986,JPO&Japio |
| priorityDate | 1985-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.