http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AT-4649-U1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e76fa1def575589186f88e574ca8b332 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22 |
| filingDate | 2000-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2001-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | AT-4649-U1 |
| titleOfInvention | SAUSAGE |
| abstract | A scalded sausage comprises a mixture of a meat emulsion and a fermented dairy product, the fermented dairy product having a pH of at least 4.6 and being selected from buttermilk, sour cream milk, sour milk, fresh cheese, fermented whey and kefir. The dairy product is substantially homogeneously distributed in the meat emulsion so that the mixture has a pH of about 5.5 or more. The meat's water storage capacity is thus maintained, thereby providing a sausage that has desirable organoleptic qualities. |
| priorityDate | 1999-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.