http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-508220-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dc8df7dd7c77b6382356937e34ab3e13 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 1998-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2002-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da95a7fe5468cdf80a86f58f233e5881 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8489b73ae78671f697274fb33785acd8 |
| publicationDate | 2002-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-508220-B |
| titleOfInvention | Mayonnaise base and method for producing it |
| abstract | Disclosed is a mayonnaise base which is mixed with eggs by consumers to give mayonnaise. The mayonnaise base consists indispensably of vegetable oil, vinegar and emulsifier (except egg yolk) along with other seasonings (except vinegar) and spices, and is stored in an oxygen-free container. The mayonnaise base is mixed with fresh eggs by consumers to give mayonnaise with ease. In accordance with the consumers' requset, either whole eggs or only egg yolk or albumen can be added to the mayonnaise base. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111565577-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111565577-B |
| priorityDate | 1997-07-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.