http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2350214-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2007-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2350214-C1 |
| titleOfInvention | "stolichny" salad preserve preparation method |
| abstract | FIELD: food industry. n SUBSTANCE: method of preserved food production includes boiling, peeling and cutting chicken eggs, cutting and blanching of potatoes, cutting and freezing of lettuce, cutting pickled cucumbers, hazel grouse meat and crayfish, mixing of specified components in oxygen free conditions with table salt and calcium benzoate, packing of the prepared mixture and mayonnaise, sealing and sterilisation. n EFFECT: new canned food features improved digestibility as compared to a similar dish. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2517580-C1 |
| priorityDate | 2007-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.