http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106465753-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-00 |
| filingDate | 2015-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106465753-B |
| titleOfInvention | Cheese and preparation method thereof |
| abstract | The invention proposes cheese and preparation method thereof.According to an embodiment of the invention, the raw material of the cheese includes: raw milk；Microcrystalline cellulose；Sodium carboxymethylcellulose；Calcium chloride；Leavening；And renin.Cheese of the invention has at least one of following advantages: full of nutrition, stringiness is strong and flavor taste is splendid. |
| priorityDate | 2015-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.