http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014195444-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4283a2f8ade5dc582d75300427a38e50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ecdfc9030125055f06a260938acdacab |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 |
| filingDate | 2013-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc2c8386b96467a2a3fafefff1e47025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4c781d01e148abd154cc1177e10cc524 |
| publicationDate | 2014-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014195444-A |
| titleOfInvention | Food preservative |
| abstract | PROBLEM TO BE SOLVED: To provide a food preservative capable of improving food preservability safely and efficiently without impairing the original flavor of food. Disclosed is a food preservative containing chitinase as an active ingredient. According to the present invention, the growth of bacteria in food can be suppressed safely and efficiently without impairing the original flavor of the food, and as a result, the preservability of the food itself can be improved. The food preservative obtained by the present invention is useful in various fields such as food production and cooking. [Selection figure] None |
| priorityDate | 2013-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.