| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_88fd9074e7f5629511f3a410b1316b5f |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-064 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-064 |
| filingDate |
1989-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa048b070638d1dcd090822b20e0d520
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b66175f8b3ed4650a28c051520ecfa3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4a161ecd18ff4f1ec3ec7bce03a4c0fa |
| publicationDate |
1990-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
FR-2648318-A1 |
| titleOfInvention |
HYPOSODED CHEESE AND PROCESS FOR OBTAINING THEM |
| abstract |
Low-sodium cheeses having a sodium content of less than about 50 mg and a magnesium content of less than about 80 mg, these contents being related to 100 g of cheese, the magnesium concentration being substantially constant throughout the mass of the cheese. The process for obtaining such cheeses comprises the addition, during the manufacture of the cheese, of an effective amount of a magnesium salt to achieve the aforementioned content of magnesium in the final cheese. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008074770-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2990827-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1884165-A1 |
| priorityDate |
1989-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |