http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014027893-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2012-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_accf728374e6abffb72810abd2674694 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_04100ec9155df57f38ac506cb852470c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7787b0b27eb84f8085b696c786647932 |
| publicationDate | 2014-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014027893-A |
| titleOfInvention | Food and drink with enhanced saltiness and method for producing the same |
| abstract | [Problem] To provide a food / beverage product having sufficient satisfaction with enhanced salty taste and a method for producing the same. [Solution] A food and drink with enhanced salty taste, comprising a chicken extract and citric acid or a salt thereof added to a food and drink containing sodium chloride, The amount of the chicken extract to be added is 0.005 to 0.07% by weight with respect to the whole food and drink with enhanced salty taste, The food / beverage products whose amount of the citric acid or its salt added is 0.005-0.07 weight% with respect to the whole food / beverage products with enhanced salty taste. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019126323-A |
| priorityDate | 2012-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.