http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107149099-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a35daa28b7044a7120e7f8eab9a07287 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N11-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2017-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5a367fed26b7e5cbbe082a958d49ef7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7ea6836ab5cb6ca8605cb5374f57b689 |
| publicationDate | 2017-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107149099-A |
| titleOfInvention | Processed eggs and methods for identifying them |
| abstract | [Problem] To provide a processed egg product capable of producing an expanded egg product having good recoverability when reconstituted with hot water, and a method for identifying such a processed egg product. [Solutions] The processed eggs are characterized by having a slope of 20 cP/min or more in viscosity measurement using a rapid viscosity analyzer (RVA). The method for identifying a processed egg suitable for being puffed comprises mixing the processed egg with water, measuring the viscosity of the mixture of the preceding step using a rapid viscosity analyzer (RVA), and calculating the change in viscosity based on the measurement results obtained from the preceding step The slope of. |
| priorityDate | 2016-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.