| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_24bf39ad0a3b1eadbedb02a5e1d5b3f2 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-013
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-14 |
| filingDate |
1979-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
1979-12-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
GB-2021629-A |
| titleOfInvention |
Cooking fat composition |
| abstract |
A cooking fat containing lecithine or lecithine containing material, and giving browning during frying is prepared by adding to the fat galactose and aspartic acid and/or glutamic acid. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6403144-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9410851-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7214400-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0065933-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6544574-B2 |
| priorityDate |
1978-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |