http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2398412-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/A23B7-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2009-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c1d0dc795d6df62942503fa97c93a4d5 |
| publicationDate | 2010-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2398412-C1 |
| titleOfInvention | Jam production method |
| abstract | FIELD: food industry. ^ SUBSTANCE: invention relates to jam manufacturing technique. The method involves preparation and cutting of apples, apricots, kiwi fruits and feijoa, preparation of sugar syrup and pectin solution, pouring sugar syrup over the above vegetal ingredients taken in a certain proportion, cooking, adding of the pectin solution at the end of cooking, packing and pressure sealing. ^ EFFECT: jam produced is noted for a composition balanced in terms of a number of biologically active substances to be used for gerontological dietary alimentation. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2555442-C1 |
| priorityDate | 2009-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.