http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2353203-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 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2007-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2009-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2353203-C1 |
| titleOfInvention | Method for manufacturing of "stolichny salad" preserves |
| abstract | FIELD: food products. n SUBSTANCE: preserved food is cooked by boiling, shelling and cutting of eggs, cutting and blanching of potatoes and cucumbers, cutting and freezing of lettuce, cutting hazel grouse meat and crab meat. Specified components are mixed with table salt and calcium benzoate under oxygen-free conditions. The obtained mixture and mayonnaise are packed, vacuum-sealed and sterilised. Preserve digestibility is increased to 2.1ยท10 5 in 1 cm 3 of the product. n EFFECT: enhanced preserve digestibility. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2517333-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2517350-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2517341-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2517353-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2517352-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2517355-C1 |
| priorityDate | 2007-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.