http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011019498-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0514f1d1dcd1fb00592132e80b5ba8ad |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2009-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8cfb0e7148a2647aa5c881d9f9ae544f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21c9855066ab3e23e56eae2276d855e6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d2f8eb07792becb267c6d5826ed712ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b53c74a8428e72d9f46a8afffca6d08f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4065a1ae90b8d5c23b8c672124dbbf3 |
| publicationDate | 2011-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2011019498-A |
| titleOfInvention | Quality improvement agent for fish paste products and / or fish surimi |
| abstract | A conventional fish paste and / or surimi quality improver uses soy protein, wheat protein, egg white, starch, dietary fiber, etc. having a unique taste and smell, and has color, taste and texture. It was damaged. SOLUTION: The quality improvement agent for aquatic products and / or surimi composed of sorghum and calcium salts and / or carbonates and / or phosphates does not impair the color, taste and texture, Furthermore, quality can be improved efficiently, such as elasticity reinforcement and surimi replacement. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015112088-A |
| priorityDate | 2009-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 64.