patent/RU-2112393-C1

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_51e5ecce5ce64d877f7a4718758cd7eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c5012443fac80542258711eb6e26722b http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa102fbb8f99b8c5cd0666108885055e
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-08
filingDate	1996-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate	1998-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e74793a24e33ec74c9f399a7b8a1265 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8378107c834e738bd7571b025214ba1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_363e3777a490c3cf5c8345f228c98d29
publicationDate	1998-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	RU-2112393-C1
titleOfInvention	Method for producing fruit-and-berry jelly from whey
abstract	FIELD: dairy industry. SUBSTANCE: whey is pasteurized, aged and, after protein settling, in clarified and cooled whey introduced are solution of citric acid, gelatine, fruit-and-berry syrup, flavoring and color at thorough mixing. Resulting mixture is cooled and filled. EFFECT: improved tastiness. 1 tbl
isCitedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2559006-C1
priorityDate	1996-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Predicate	Subject
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419474445 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419522175 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID311 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID417109324 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID612 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID53315704

Total number of triples: 22.