| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7c21859c56b5a5d3357da12a684ee578 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate |
2001-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2003-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68befc592f4e676cd98c54f830039f02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd602b2a2357b10ff8215d761af618a4 |
| publicationDate |
2003-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-6663904-B2 |
| titleOfInvention |
Shelf-stable soft pretzel |
| abstract |
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically salted soft pretzel uniquely possessing a relatively low surface pH and long shelf life. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005106292-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-4124243-A1 |
| priorityDate |
1999-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |