http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-1173693-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8346df0aa59e530803409c29b3680682 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-10 |
| filingDate | 1982-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1984-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b087db6b621a079da1511653677fc3f6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0acce3199e4dbef5b0573ec60c0e7339 |
| publicationDate | 1984-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-1173693-A |
| titleOfInvention | Process for enhancing the viscosity of milk protein |
| abstract | CHEESE BEL Inventors: MM DURAND Daniel GRANDADAM Yves Protein processing method ABSTRACT DESCRIPTION The subject of the invention is a method for increase the viscosity of the selected milk proteins among the whey proteins, casein the native state and the co-precipitates, characterized in that that we remove most of the calcium ions of these proteins and then react the proteins thus treated with a source of aluminum ions trivalent. Fig, None |
| priorityDate | 1981-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.