http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4277508-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6a8240e48f43839cef5ed0f365d376a9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023 |
| filingDate | 1979-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1981-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b4964b3adadb62b3f7893fd05bacac5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ebf7e205f3c4001e253addcf3229d89c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f62a1228e8852f6553874fdb3137ee47 |
| publicationDate | 1981-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-4277508-A |
| titleOfInvention | Cured meat product and process for preparing the same |
| abstract | A process for the preparation of cured meat porducts, which have the characteristic color of high quality cured meats and which are able to retain this color during an extended period during which distribution and marketing of the meats may take place which process includes the step of incorporating calcium sorbate and sodium nitrate. The inventionalso refers to the meat products so produced and whichcontain calcium sorbate for facilatating the developmentand maintenance of the characteristic color associatedwith good quality cured meats. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006257537-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112869045-A |
| priorityDate | 1979-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.