http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2218032-C1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 2002-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5dce7acc4dce806411167367f2368afd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c362f1c53416d0a43ad89b66a71793e |
| publicationDate | 2003-12-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2218032-C1 |
| titleOfInvention | Food additive for canned meat |
| abstract | FIELD: canned food industry. SUBSTANCE: food additive comprises components used in the following ratio, wt%: cappa-carrageenan 40-50; potassium chloride less than 20; cognac flour 30-10; guar gum 10-20. Food additive is introduced in dry state in an amount of 0.2-0.5% by total weight of raw material used for producing of canned meat and components are mixed. Joint action of components provides for strength of resultant gel within the range of 1,500-2,000 g. EFFECT: increased strength and reduced consumption of food additive for producing of canned meat. 6 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2584073-C2 |
| priorityDate | 2002-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.