| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-17
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-225
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-22 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
2011-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2016-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a04d8d53a17324344454cd91b9078db9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca58101b55965fc88ba4c6b23b8985c1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1d3bd0c8e0e7f567ce260a3761f72f11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25e87fdf7b59ebc4649e95b128cfe0c2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf56e88c31b6933db49d4f2d3357fb08 |
| publicationDate |
2016-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2011320996-B2 |
| titleOfInvention |
Fabricated fish chunks |
| abstract |
The invention provides fabricated fish chunks having the appearance and texture of real fish comprising from about 75 to about 95% of one or more functional proteins and from about 5 to about 25% other comestible ingredients, wherein the functional proteins comprise from about 40 to about 95% surimi and from about 0 to about 55% of one or more non-surimi functional proteins. The fabricated fish chunks have a soft smooth laminar appearance and flaky texture similar to real fish. |
| priorityDate |
2010-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |