| http://www.w3.org/ns/prov#value | - The open top cans so obtained were filled with a mixed condiment comprising soy, soybean oil, apple puree, bean paste, rice wine (sake), sugar and spice such as garlic, provided with a can cover by seaming as in the bottom, subjected to retort sterilization at 125??? C. for 30 minutes, preserved at 66??? C. for two weeks and then tested at the side seam (the bonded portions of the can body) for bo
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