http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0739347-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_104abf0d6d02e83d06cc0777aafe7d4d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1993-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6969d48c402055ed78e8bb14bb538e49 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0719c4b4f5ace8d345eeaf7c76ea1ae5 |
| publicationDate | 1995-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0739347-A |
| titleOfInvention | Frozen fish meat quality improver |
| abstract | (57) [Summary] [Structure] A quality improver for frozen surimi, which is characterized by containing glycerin carboxylic acid fatty acid ester. [Effects] According to the present invention, by adding glycerin carboxylic acid fatty acid ester to surimi, the frozen surimi has an excellent ability to form roasts and prevents protein denaturation due to freezing disorders. Product appearance, color and luster, whiteness improvement, browning prevention, flavor and texture can be improved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8796309-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-5441337-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016067237-A |
| priorityDate | 1993-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.