| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1c5e6c64ce9880cf617a25a24f899b70 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-276
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-225
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-227
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-67
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
2018-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19443b59f6958f6d6c9f81835dedac0b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b4da824f6025aaf14976e674fb73fc3 |
| publicationDate |
2019-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
AU-2018203879-A1 |
| titleOfInvention |
A texture modified food product |
| abstract |
The invention is directed broadly to a method of preparing a texture modified food product, comprising the steps: (a) providing a cooked fish or meat; (b) comminuting the cooked fish or meat to form a paste; and (c) forming the paste into the texture modified food product shaped and textured to a generic serve of the fish or meat selected to form the paste. 10332189_1 (GHMatters) P108963.AU -Q4 LO) G2) 00 mb |
| priorityDate |
2018-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |