http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2311858-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_205c6eae667279028e6cb40ae3d6203d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-70 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C25-20 |
| filingDate | 2000-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_83b7198f5976c2f2769fbc4f4ffe1c42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2eefccba224d4d7cbabcf03df924aaa3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90d9fea644c0e875a6631eb32ee4d527 |
| publicationDate | 2000-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2311858-A1 |
| titleOfInvention | Fish-based multitextured food product |
| abstract | Fish based food product consisting of two materials, a paste material and a fibrous material, the paste material being aerated by texturization, incorporating fibres whose diameter is between 1 µm and 1 mm, either isolated or in bundles, the product having a heterogeneous texture and a firm and elastic overall consistency similar to that of fish or crustacean muscle. The fibrous material obtained by extrusion cooking forms a network of macroscopic fibres whose diameters are in the order of 0.1 mm to 1 mm, ramified into microscopic fibres with diameters in the order of 1 µm to 0.1 mm. |
| priorityDate | 1999-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.