http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2276557-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 |
| filingDate | 2004-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5dbfef55b2040bfb9ac519c3488b5eb1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e42fdf5271dd89919dfff5d9f1e32616 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec49faff67623fc5e21970a7aa8c0fe5 |
| publicationDate | 2006-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2276557-C2 |
| titleOfInvention | Method for producing of canned carrot-grape juice |
| abstract | FIELD: canned food industry, in particular, production of carrot-grape juice. n SUBSTANCE: method involves preparing, grinding, blanching and rubbing carrot; mixing resulting mass with grape juice, sugar syrup, ascorbic acid and beet pectin in an amount of about 1.1 wt%; providing homogenizing; packaging; pressurizing and sterilizing procedures. n EFFECT: stabilized consistency of desired product and reduced consumption of power. |
| priorityDate | 2004-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.