http://rdf.ncbi.nlm.nih.gov/pubchem/patent/UA-135584-U
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a490f264d1a8442edae889c9fa18ed5e |
| filingDate | 2019-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ef1c1a18234eb2156d9a5a27d201b0ce |
| publicationDate | 2019-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | UA-135584-U |
| titleOfInvention | PROVENCAL MAYONNAISE COMPOSITION |
| abstract | The composition of Provencal-type mayonnaise contains refined deodorized oil, sugar, salt, 10% vinegar and water. Additionally, mayonnaise contains emulsifier xanthan E 415, starch E 1442, starch E 1450 and preservative potassium sorbate E202. |
| priorityDate | 2019-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.