http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2326063-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9e671a04a276c8bac9679d6a5bff5824 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-363 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1238 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2008-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_55ddce07e75e977435a00d4626fbe341 |
| publicationDate | 2010-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2326063-B1 |
| titleOfInvention | NEW YOGUR ICE CREAM AND ITS MANUFACTURING PROCEDURE. |
| abstract | New yogurt ice cream and its procedurenmanufacturing.n n n The present invention relates to an ice cream ofnyogurt with at least 60% yogurt in the final product and thatnit has improved organoleptic properties, such asntexture, consistency and flavor. The present invention is alsonrefers to a yogurt ice cream manufacturing process thatnIt includes the manufacturing stages of a preculture, of a mix, ofna syrup, mixing and incubation of the mix with the preculture, stopnFermentation, stirring and packaging. |
| priorityDate | 2008-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.