| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_23fa721fef077af0ba0f439cb4291e6d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N37-42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-22 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N43-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-34 |
| filingDate |
2016-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fe6b5e8c58b237624db9b4fa89abed6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73151b4932cc82e8be7294a69f2de3c1 |
| publicationDate |
2019-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
ES-2707339-T3 |
| titleOfInvention |
Composition to improve the taste and inhibit the growth of pathogenic bacteria in poultry |
| abstract |
A composition for treating, reducing bacterial and pathogen counts and improving the shelf life and safety of raw poultry comprising buffered vinegar (VT) and lauramide arginine ethyl ester (ELA), wherein the ratio of VT to ELA is between 10% and 90% by weight of VT and 0.2% and 10% by weight of ELA, with the rest being water |
| priorityDate |
2015-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |