http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-8608294-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 |
| filingDate | 1985-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1986-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-8608294-A1 |
| titleOfInvention | A PROCEDURE FOR PREPARING A CHICKEN FLAVOR |
| abstract | PROCEDURE FOR OBTAINING A PRODUCT THAT CONFIRES THE SMELL OF CHICKEN. IT INCLUDES: A) REACTING SERINE, LEUCINE AND / OR THEIR SALTS WITH A SULFUR CARRYING COMPOUND AND A REDUCING MONOSACCHARIDE, IN THE PRESENCE OF A HYDROXYLATED SOLVENT, FOR 1/2 TO 4 HOURS, AT 50-130JC AND WITH A PH OF 1 A 8; B) ADJUST THE PH BETWEEN 5 AND 7; AND C) ADD CHICKEN FAT AND ANIMAL OR VEGETABLE PROTEIN. IT IS USED TO GIVE CHICKEN AN AROMA AND FLAVOR THAT IS SIMILAR TO THE NATURAL OF COOKED CHICKEN AND ROASTED CHICKEN. |
| priorityDate | 1984-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.