| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ca08ba9c8a74baa46289c3c8aa860da5 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
2006-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_caef55ccf5a67b3aea7405e2e8e3d073
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac61e53f3a6af402fe1ca9e1d9e611a0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2228210f2501000200e91dab7f1df5a0 |
| publicationDate |
2007-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2007195503-A |
| titleOfInvention |
Fish redness inhibitor |
| abstract |
PROBLEM TO BE SOLVED: To provide a fish meat reddening inhibitor that suppresses redness when fish is heated. A fish meat reddening inhibitor containing an antiacid as an active ingredient is obtained. |
| priorityDate |
2006-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |