| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_397a5d3405ff625c719312bedc9563c8 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-245
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-101 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 |
| filingDate |
1980-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08621626cab095ea971a3789c4084ac7 |
| publicationDate |
1981-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0026184-A1 |
| titleOfInvention |
Preparation of food or dietetic products comprising milk or similar products |
| abstract |
The chosen constituent (in particular one or more amino acids such as L-tryptophan) is introduced in free or releasable form so that it is found without degradation in the final product. In particular, L-tryptophan is introduced as soon as possible at the end of the cooking phase. It can also be introduced into an area subject to milder conditions. |
| priorityDate |
1979-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |