http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1231110-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate | 1969-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1971-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1231110-A |
| abstract | 1,231,110. Animal food. ROCO CONSERVEN RORSCHACH. 29 Dec., 1969, No. 63151/69. Heading A2B. An animal foodstuff containg meat, which term includes all edible flesh, for example from animals or fish, and having a water content of 10-50 wt. per cent., is preserved by saturating the meat in the non-denatured state with a concentrated solution of a sugar, and is subsequently warmed to coagulate the meat protein, at least on the outside of the meat. An emulsifier may be added before or during the treatment with the sugar solution, particularly if a fat component is present. The thus saturated and coagulated meat may be added to a dry mixture of other food components to give a balanced animal foodstuff, and the resulting mixture processed with warming to give a shapeable plastic composition. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4001445-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2140135-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-2437791-A1 |
| priorityDate | 1969-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 17.