http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-3965272-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_87854b710c58ba4e70e07848073381aa |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B5-041 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B5-04 |
| filingDate | 1975-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1976-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b97dfd18b667257fedb7a458a5d9f7e2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f76992a8ce20655816486bc0e106b97e |
| publicationDate | 1976-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-3965272-A |
| titleOfInvention | Method of freeze treating mayonnaise-containing products |
| abstract | A method of freeze treating mayonnaise and mayonnaise-containing products, such as egg, chicken, or ham salad, in which the frozen product may be satisfactorily stored and upon thawing maintains the physical and chemical characteristics of its pre-frozen state, which method comprises immersing mayonnaise or a mayonnaise-containing product in an inert liquid which is maintained at a temperature of between approximately -50 DEG F. and 0 DEG F., maintaining the product therein until completely frozen and removing the product and storing it at temperatures of between approximately -50 DEG F. and 0 DEG F. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4426395-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6838112-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4396636-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006283196-A1 |
| priorityDate | 1974-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.