http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106174389-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3d720ca889acc103cad38754b2170177 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate | 2016-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf7deca6043c37423f1c241429fe4380 |
| publicationDate | 2016-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106174389-A |
| titleOfInvention | A kind of Petaso, sausage flavor improved additives and preparation method thereof |
| abstract | The invention discloses a kind of Petaso, sausage flavor improved additives and preparation method thereof, the present invention applies and the Petaso of gained, sausage can be made in Petaso, sausage to have special fragrance, and it is not likely to produce greasy feeling after edible, energy appetite stimulator, can improve the quality of Petaso, sausage so that it is retentiveness and toughness strengthen, taste and elasticity improve, the present invention does not contains any chemical addition agent and preservative, both can guarantee that the nutrition of food was not run off, again can its nutritive value and health-care effect. |
| priorityDate | 2016-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.