http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-96389-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_96325211673b5389b11e9a428a4723c3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C14C3-02 |
| filingDate | 1986-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d5a863f187847063e22effae863d3eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61de60cf828e851b947bdfc834170b2f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5378a229e4844a7bc9e9a28be1896f2 |
| publicationDate | 1989-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-96389-B1 |
| titleOfInvention | CONTINUOUS PROCESSING PROCESS OF PORK FOOD |
| abstract | The invention relates to a continuous tanning process for pigs, which, in order to reduce the consumption of auxiliary materials, consists in the stepping of the skins with 3.5% sodium sulphide and 12% lime, followed by decalcification, washing with 20 ... 30% water at 28 ... 30 ° C, 1.5 ... 1.7% sodium laquer, shake for 30 min, followed by adding 1.6 ... 1.8% Cr2O3 of 33-35% basicity, stirring for 2 hours at a pH of the fleet of 3.8, basing in two portions with 0.2 ... 0.3% sodium carbonate dissolved in 30 ... 40% water at 60 ° C for 90 minutes at a pH of 4.0 ... 4.2 and a temperature of 38 ... 42 degrees C. |
| priorityDate | 1986-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.