http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005185152-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_104abf0d6d02e83d06cc0777aafe7d4d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2003-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40d2e52d04745b1fbb1b76011d9f8e60 |
| publicationDate | 2005-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2005185152-A |
| titleOfInvention | Quality improver for processed fish products for raw consumption |
| abstract | [PROBLEMS] To add fish meat to a lean or fallen portion to give the fish meat a “Toro” -like oily texture, and when fresh frozen fish is used as a raw material, Disclosed is a quality improving agent for processed fish products for solving the problem of drip due to thawing, and processed fish products using the same. A water-in-oil emulsified oil and fat composition containing (a) oil and fat, (b) polyglycerin condensed ricinoleic acid ester and (c) seasoning is mixed with shredded or minced fresh fish meat. [Drawing] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015096042-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016002028-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015136329-A |
| priorityDate | 2003-12-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.