http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1722398-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7e80d7527da33cf7aaa25a18801bc437 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 1988-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1992-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_712e8c8415028571b88bb84c66914793 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2d3675f5b51b7b5e1b053807aa13c44c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aeee9851eac72ff1e6a4bb37227538c5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a681a6adff9851ade753a25d8314ac4f |
| publicationDate | 1992-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | SU-1722398-A1 |
| titleOfInvention | Nonalcoholic carbonated beverage |
| abstract | This invention relates to the non-alcoholic industry. The purpose of the invention is to increase storage stability. The drink contains, wt%: sugar 4.7-6.3; table salt 0.675-0.900; 70% acetic acid 0.064-0.096; concentrated block juice 0.75-1; vegetable flavor 0,27-0,99; potassium chloride 0.02-0.027; carbonated water else, while using vegetable flavoring containing, in wt.%: dill oil 0.08-0.12; Carnation Flavor 31.5-31.9; Black Currant Essence 4-4.2; caraway extract 63,5-64,7, or vegetable flavor containing, in wt.%: dill oil 0,025-0,035; water-alcohol extract of parsley and celery with a ratio of 1: 1-90.0-91; Black Currant Essence 0.9-1.1; flavoring Laurel 8.4-8.6. |
| priorityDate | 1988-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.