| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8b9036c33bbe3f4ea428655b76200f7c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-18 |
| filingDate |
1995-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2001-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0566eecf34266eb56ec8d67eb4ccbea5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_146f7cbeada63c980562f6bdc07be0de
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8289099c82c7011a3267875d05e52c42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e228366158be058f750a3794c896ef27 |
| publicationDate |
2001-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
EP-0778344-B1 |
| titleOfInvention |
Process for producing stabilized dry carboxyesterase |
| abstract |
The present invention relates to a process for producing a stable carboxylesterase in dry form. The dry enzyme composition is added to food and drink (e.g., bread, brewed seasonings, liquors, processed meat products) during the production process to thereby impart thereto a good aroma (ester aromas). |
| priorityDate |
1994-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |