http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1068537-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_38fa308d5f74452957d14c02d53907c7 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-48 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate | 1976-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1979-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_88572205d37aa3b409301b1bc7720eaa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91c3638b33f56ba9341069bbf9e55b61 |
| publicationDate | 1979-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1068537-A |
| titleOfInvention | Preserved proteinaceous food product |
| abstract | A B S T R A C T A shelf stable food product, which can be used for domestic animals comprises solid protein pieces in an aqueous gel or gravy and contains 6 - 20% protein, 3 - 12 % fat and 65 - 95 % moisture and is stablized by a pH of 4.5 or below achieved with acid-producing micro-organisms. The preferred method of preparation employs a gelling agent which is caused to gel at a pH value above 4.5, and the pH is reduced by fermentation to a value below 4.5 to give a relatively acid product. Gelling or thickening agents may be polysaccharides, including pectin substances, or thermoreversible gelling systems such as gelatine. |
| priorityDate | 1975-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.