http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008526208-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G06Q30-0601 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K20-142 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2005-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2008526208-A |
| titleOfInvention | Method for enhancing the palatability of a composition for consumption by animals |
| abstract | A method for enhancing the palatability of a composition for consumption by animals by adding to the composition an amount of at least one methionine compound and optionally inert yeast that enhances the palatability. The methionine compound and optional yeast are added to the composition in an amount of at least about 0.01% by weight of the composition, generally from about 0.01% to about 1.5% by weight of the composition, on a dry matter basis. Add in quantity. Compositions containing methionine compounds and optional yeast are consumed more frequently and at a higher rate by animals, especially fond or older animals who tend not to eat enough food to stay healthy Is done. |
| priorityDate | 2004-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.