http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DD-270001-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_334f3ee6eeb9c496c3cce8c9fc4532f0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K3-00 |
| filingDate | 1988-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e8df708ee3db846a62fa4531203ad2f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9612cb61fad0ca3f0380cbfab8dea42d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_70948b5bfb26dca8de73ae85917b8dd9 |
| publicationDate | 1989-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | DD-270001-A1 |
| titleOfInvention | PROCESS FOR THE BIOTECHNOLOGICAL PRESERVATION OF EGG WHITE MIXING SALAGE |
| abstract | The invention relates to a method for the biotechnological preservation of protein mixed silage. The aim is to avoid preservation with the addition of mineral acids or other chemicals with all their disadvantages. According to the invention, 4% of a carbohydrate source and 0.1% of a starter culture solution (bacterial mixture from St. Cremoris, St. lactis and Leuconostoc) are added in the manner known per se after thermal digestion and fermented for 24 hours at temperatures between 314k and 319k. |
| priorityDate | 1988-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.