http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2278544-C2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2004-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e42fdf5271dd89919dfff5d9f1e32616 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e0b09600151ff7759cf3d3828b0af85 |
| publicationDate | 2006-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2278544-C2 |
| titleOfInvention | Method for production of cannery goods |
| abstract | FIELD: producing of cannery goods. n SUBSTANCE: cannery goods are prepared by beef or pork cutting; chopping and freezing of fresh white cabbage; component blending in oxygen-free atmosphere with vegetable oil, table salt, lactic acid, and calcium or magnesium lactate. Then obtained product is pre-packed, sealed, and sterilized. n EFFECT: canned goods of increased digestion value in contrast to similar culinary dish. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2565238-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2566745-C1 |
| priorityDate | 2004-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.