http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1563655-A1

Outgoing Links

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044
filingDate 1988-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1990-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dca238c1b261fe2d905a7382003d15bc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_685e27fb4fc1c1448f0f0e9d1124348c
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publicationDate 1990-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber SU-1563655-A1
titleOfInvention The way cold smoked fish
abstract The invention relates to the fishing industry and can be used in enterprises of the fishing industry, where there is a smoke industry. The purpose of the invention is to increase the specific load of fish while maintaining the quality of the finished product. For this purpose, smoking is carried out in a multi-bottom layer at a smoke-air velocity of 8–10 m / s, and drying is carried out in a thin layer until moisture is lost (N + 1)% of the total fish mass multi layer bottom. The time between the two stirring mi layer is inversely proportional to the number of rows of fish in mnogor bottom layer and is calculated by the formula Τ - °, 7 = N / A (h), where A - constant value (for horse mackerel, cod, mackerel, bass, Karas sardinella)n n n A = 1130.67. 3 tab.
priorityDate 1988-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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Total number of triples: 26.