http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1131063-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d713d6769aa1da8e52da5128bb95ead0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 |
| filingDate | 1978-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1982-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27c3f1b96d201a2b8eda6d8e80fc1416 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7d1201daaf8261aa0e7100f92dd1e1b |
| publicationDate | 1982-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1131063-A |
| titleOfInvention | Palatability enhancement of animal foods |
| abstract | PALATABILITY ENHANCEMENT OF ANIMAL FOODS ABSTRACT OF THE DISCLOSURE The palatability of dog foods is increased by incorporating therein an effective amount of a palatability enhancing material prepared by the saponification of a fat. Preferably, bleachable fancy tallow is saponified by reacting with sodium or potassium hydroxide sufficiently to obtain a free fatty acid level of at least 30% and neutralizing the reaction mixture to a pH of about 6 to 9 with hydrochloric acid, and the saponified fat is in-corporated into a dry dog food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10104903-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11154077-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11388914-B2 |
| priorityDate | 1977-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.