http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009005652-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_593017b07c1a2928ef75f316925f4cb3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
| filingDate | 2007-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_194c6f408cb2b20951ddb205a6fb9b54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5335ae2cb553d5d145b170fafddaab76 |
| publicationDate | 2009-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2009005652-A |
| titleOfInvention | Pet food manufacturing method |
| abstract | An object of the present invention is to provide a method for producing a pet food that efficiently dries off the internal organs of livestock and / or poultry and is excellent in preservability, taste and nutrition. The internal organs of livestock and / or poultry are air-dried to a moisture content of 2 to 30% by mass and a fat content of 10 to 22% by mass. The visceral meat of livestock and / or poultry is preferably subjected to simmering or steaming at 30 to 120 ° C., and alternately subject to sardine drying three or more times after undergoing a boiled or steamed treatment step. And after drying, it is preferable to process into a powder form or process into a slice form. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10015485-B2 |
| priorityDate | 2007-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.