http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2351214-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/A23B4-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2007-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da85c1f4f9986742a2aae3328137c6a9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2140746705a143f3f821dac3d4a9f524 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2351214-C1 |
| titleOfInvention | "isyik-kul" preserves starter preparation method |
| abstract | FIELD: food industry. n SUBSTANCE: recipe components are prepared. Potatoes, paprika and tomatoes are cut and blanched. Djusai is chopped and frozen. Skin-off hake fillet is cut. The listed ingredients are mixed with salt and calcium benzoate without oxygen access. Then the obtained mixture and mayonnaise are packed. n EFFECT: expands the range of technical facilities and dishes used in production of new preserved food, which allow to increase their digestibility to 11,3ยท10 4 . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2513462-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2516098-C1 |
| priorityDate | 2007-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.