| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-805
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-163
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-48 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-163
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-40 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K50-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K20-163 |
| filingDate |
2002-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d377b6611e09cdf6481261f780d62a27
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_040b439c9a55f5a51ce2ad686c494a43
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad9909ca223d533a5aa914836ce25b51 |
| publicationDate |
2019-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
BR-PI0208973-B1 |
| titleOfInvention |
PROCESS FOR PREPARING A PET FOOD COMPOSITION CONTAINING THICK PIECES AND A LIGHT SAUCE OR BASE |
| abstract |
"pet food composition containing semi-refined gel forming agent". The invention relates to a pet food composition containing coarse lumps and a transparent gel-forming sauce or base, said composition being obtainable by: i) incorporating at least one semi-refined gel forming agent and / or a combination of semi-refined gel forming bipolymer, in a mixture comprising meat and meat by-products, said mixture being used for the production of the thick pieces; (ii) mixing the coarse chunks produced with a sauce or base containing no gel forming agent and; (iii) treating the mixture under conditions to release the pure gel forming agent molecules from the coarse chunks in the sauce or base to gel and to achieve the coarse chunk structure. |
| priorityDate |
2001-04-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |