patent/AU-2005277007-B2

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_93aec9e9de05b81c1b25e3a007300b01
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-74
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70
filingDate	2005-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate	2010-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_edfd334a684d77952854e04d0489b295
publicationDate	2010-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	AU-2005277007-B2
titleOfInvention	Composition and method for tenderizing meat
priorityDate	2004-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Predicate	Subject
isCitedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6537598-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5512015-A
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID426384297 http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID184215 http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID184215 http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCA5HII1 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID129630591 http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP00785 http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP00784

Total number of triples: 21.