http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2241577-C
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9e22e770dc8332c43605e8c485b25ecf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 |
| filingDate | 1998-06-24^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-01-26^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d3a4661d05603dff2a18b3d1a14b4899 |
| publicationDate | 2010-01-26^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2241577-C |
| titleOfInvention | Double-crusted food product and method of preparation |
| abstract | A frozen double-crusted pizza has a top dough layer and a bottom dough layer that are dissimilar, with a filling of tomato sauce and cheese. A double-crusted food product also has a top dough layer and a bottom dough layer that are dissimilar, but with a filling of meat, vegetables, cheese, and/or fish. The top dough layer is made of croissant dough, while the bottom dough layer is made of bagel dough. The top dough layer helps to prevent the filling from sliding off the bottom dough layer when the product is eaten. The croissant and bagel doughs provide an unexpected taste combination. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-D814250-S |
| priorityDate | 1998-06-24^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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