| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_76633f97514e21b9546b661f21876038
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6279a96ae123f279f7d272b8c9e9d50 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-225 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-56 |
| filingDate |
1992-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c941a24914a93c231205e14467c27273
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ecd88c851042096a2b6efeac95fa7eb5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_722cd4ec84de597d8252036a6bf6da7d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23ad2238f206c9e8558137eeffd42290 |
| publicationDate |
1994-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CZ-215192-A3 |
| titleOfInvention |
Process for preparing magnesium lactate |
| abstract |
A process for preparing magnesium lactate, based on the fermentation of whey, which is significant in that magnesium salt, magnesium oxide or magnesium hydroxide is added during the fermentation process to maintain the pH in a range of 4.5 to 5.0. From the point of view of the effectiveness of production it is preferable to use magnesium carbonate as magnesium salt - e.g. magnesite dust. |
| priorityDate |
1992-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |