| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d713d6769aa1da8e52da5128bb95ead0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-802 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-00 |
| filingDate |
1975-10-10^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1978-08-01^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3aef8b1322acfd87a48c829ca643efee
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27d9f11407c91313549361b38b8d0901
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92fd2c98a98510279c18152619652aad |
| publicationDate |
1978-08-01^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-4104415-A |
| titleOfInvention |
Process for preparing bacon analog |
| abstract |
An improved bacon analog product and a method for preparing it are provided. The improved product has more of the natural crispness of real bacon than earlier analogs. This improvement is noticeable not only initially upon opening the package but also after extended times in a moist environment. The improvement is obtained by virtue of improved formulation and processing. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4328252-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-10060707-B4
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4197324-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4235935-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4446159-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4303682-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005112271-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006073262-A1 |
| priorityDate |
1975-10-10^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |