patent/US-3720517-A

http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-3720517-A

Outgoing Links

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30012112585e9fdd8ac9136d354e40b0
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04
filingDate	1970-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate	1973-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31a7ab13bf5794aaddf3804cd2d73577 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bc6ca1ab40d3298c113d791df8915ff
publicationDate	1973-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	US-3720517-A
titleOfInvention	Preparation of a fermented malt champagne
abstract	A NATURALLY BREWED BEVERAGE HAVING A CHAMPAGNE TASTE PREPARED BY ADDING A SUGAR AND COLD WATER DISPERSIBLE EDIBLE ORGANIC ACID TO A YEAST FERMENTED BOILED AQUEOUS MEDIUM CONTAINING A FERMENTABLE CARBOHYDRATE, A FOOD GRADE MATERIAL HAVING A HIGH SOLUBLE PROTEIN OR AMINO ACID CONTENT, MALT AND HOPS OR HOPS EXTRACT.
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priorityDate	1970-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate

Subject

http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID107526
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http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID409002015
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http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID27292
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID27292
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635

Total number of triples: 105.