| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b34013c82e9f56605e3967866e71a4f9 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-18 |
| filingDate |
1992-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1993-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44b1d736ac6dd724806c4f02d0d66c51
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24b49ed5b35e98cf337d182c4a9cde9a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64c6d4f53082d23e6273b7331994f5d4 |
| publicationDate |
1993-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2003264-C1 |
| titleOfInvention |
Mustard |
| abstract |
The invention relates to the food and beverage industry The essence of the invention consists in the fact that to soften the stiffness and improve the consistency of the mustard additionally contains gelatin in the following ratio, wt.%: Mustard powder 5-15; vegetable oil 23 - 35; gelatin 3-5; sugar 7 to 9, salt 1 to 3; 80% acetic acid 1 to 3; black bitter pepper 1-3, water the rest. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5985350-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6461657-B1 |
| priorityDate |
1992-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |