Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_214d6a9ed20fc07f42a999f9cbe2ddc1 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-08 |
filingDate |
1997-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73f4a8e28dd3fc98cbdfe19d19c289f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9aa6aaac835e742f165f5cc16c715534 |
publicationDate |
1998-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
JP-H10229814-A |
titleOfInvention |
How to prevent discoloration of salmon trout fish meat |
abstract |
(57) [Summary] [Object] To obtain a synergistic anti-fading effect of salmon trout meat color, which is not seen when kojic acid is used alone. SOLUTION: Kojic acid and trehalose are added to salmon and trout fish meat. |
priorityDate |
1997-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |