http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015144583-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e37424a27d09237f09292a0f1ce01390 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
| filingDate | 2014-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d234eed7563c0cdedcaa3a6715235b85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d85f42ef4c798d3549a6b47b968092d6 |
| publicationDate | 2015-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015144583-A |
| titleOfInvention | How to increase amino acids in suppon meat |
| abstract | The present invention provides a method for increasing various amino acids in meat of suppon. By increasing this amino acid, it is possible to obtain suppon meat with high nutritional value, and by increasing the amino acid in a well-balanced manner such as serine, where the increasing amino acid affects sweetness and umami, Can be obtained. The head of a giant clam and lactic acid bacteria are added to the mixed feed to feed the suppon feed to the suppon, and isoleucine, leucine, lysine, methionine, phenylalanine, histidine contained in the suppon meat, A method for increasing amino acids of suppon meat, which comprises increasing one or more amino acids selected from aspartic acid, glutamic acid, arginine and serine. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107668405-A |
| priorityDate | 2014-02-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.