http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018134042-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ab0947d66370d3a49ea2b47eb74050c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-152 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-032 |
| filingDate | 2017-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e2545fd9cde2cc20d0ed0a7123ce82bc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_865370f4b3aa95f1b63e8529f7628864 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_340854e0b36c35de6161655f268587cb |
| publicationDate | 2018-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018134042-A |
| titleOfInvention | Cheese and method for producing the same, method for producing raw milk, and method for preventing growth of food-contaminating microorganisms |
| abstract | [PROBLEMS] To provide cheese that exhibits antibacterial properties against food-contaminating microorganisms without using additives such as synthetic food preservatives, is excellent in safety, and can be stored for a long period of time, and a method for producing the cheese. And a method for inhibiting the growth of food-contaminating microorganisms. At least 918 mg / kg butanoic acid, 908 mg / kg or more hexanoic acid, 626 mg / kg or more octanoic acid, 1,795 mg / kg or more decanoic acid, and 443 mg / kg or more 9-decenoic acid. Cheese containing one. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020070264-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7266384-B2 |
| priorityDate | 2017-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.