patent/EP-0233565-A2

http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0233565-A2

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filingDate	1987-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a77f2c61dbfa868033e3708768f417bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d8a010d72a7094e00951b9082cb7081 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4948c0a48969f4d811cb063962d2ebd0
publicationDate	1987-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	EP-0233565-A2
titleOfInvention	Spreads having a good microbilogical stability and a fresh dairy taste
abstract	Spreads having a good microbiological stability and a fresh dairy taste are produced from dimineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.
isCitedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0430329-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005013705-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5264367-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0420315-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TR-26084-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0420315-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0766926-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009072867-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2032253-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6210719-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1743647-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2436274-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0380170-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5093144-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1743647-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-0430329-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0016638-A1
priorityDate	1986-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

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