http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-3881032-A

Outgoing Links

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filingDate 1973-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1975-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_42d86e34972b773ddc5738c9c082e7d5
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publicationDate 1975-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-3881032-A
titleOfInvention Method of preparing frozen minced fish meat having a stratified structure
abstract A method of preparing a frozen minced fish meat having a stratified structure, said method comprising submitting a minced fish meat containing on a dry weight basis 5 - 10-fold amount of water and on a dry weight basis 0.1 - 0.2-fold amount of sodium chloride, to a first freezing step consisting of passing the minced fish meat through the zone of maximum ice crystal formation at a slow freezing speed such that at least 3 hours are required therefor and thereafter submitting the minced fish meat to a second freezing step at a temperature ranging between -25* and -35*C. to complete the freeze.
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4622234-A
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priorityDate 1972-07-12-04:00^^<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: 36.