http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-973824-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5e900c7b1aba279200cf61a2e4957d57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_261148cba2e0939247bdbf7c9d919315 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K30-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K3-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-165 |
| filingDate | 1961-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1964-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-973824-A |
| titleOfInvention | Ensilage of animal foodstuffs |
| abstract | In preparing food for animals such as fowls, pigs and cats, a material of animal origin, e.g. meat, fish, blood, scrap meat, plankton, is ensiled by adding carbohydrates in the form of a cereal not fermentable by lactic acid bacteria, such as rye, wheat, oats, barley, rye, maize or harvest-spoiled cereal, preferably as meal or powder, and enzymes in the form of malted cereal, e.g. rye or barley malt, the cereal and malted cereal being added in total quantity, based on the final silage, of not less than 10% by weight, and a fermentation of lactic acid bacteria present in, or added to, the mixture is allowed to develop. 1 part of malted cereal to 4-9 parts of cereal may be used. The examples are of ensiling herring and cow heart. The lactic acid fermentation is sufficiently vigorous to suppress growth of undesirable microorganisms, e.g. butyric acid, Clostoidium and Salmonella bacteria. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-3005020-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-2159388-A |
| priorityDate | 1960-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.