http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2353208-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/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2007-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-04-27-04:00^^<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-2353208-C1 |
| titleOfInvention | "stolichny salad" preserve preparation method |
| abstract | FIELD: food products. n SUBSTANCE: preserved food is cooked by boiling, shelling and cutting of chicken eggs, cutting and blanching of potatoes, cutting and freezing of lettuce, cutting pickled cucumbers, turkey meat and crayfish 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-2517355-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-2517333-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2517350-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2517341-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: 24.