http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2808970-A1
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3f400ea76ee67ad8740d7f12676a65da |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K30-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-42 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 |
filingDate | 2013-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b08e5365197d472c4f3ed0695be1365 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_78ce37c475b70ed12ac6a6fe3e5d09d0 |
publicationDate | 2013-09-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | CA-2808970-A1 |
titleOfInvention | Pet food making process |
abstract | This invention pertains to making pet food; more specifically, it involves making pet chews or jerky from either one, or a combination of: poultry, meat, rabbit, fish, pork skin, beef skin, rabbit skin, or fish skin. The ingredients can then be cut into pieces or cubes, minced into paste, or molded into shapes; then frozen; followed by a process of vacuum microwave drying; sterilization; then packaging. The final product presents the same color and often a strong fragrance of the original ingredients. This process protects both the nutrition of the original ingredients and its appetizing characteristics. Among other things, it could be a meaty pet snack, or it could be used as a nutrition supplement for your pet after proper rehydration. |
priorityDate | 2012-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.