http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100285518-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1236 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 1993-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2001-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2001-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100285518-B1 |
| titleOfInvention | Yogurt starter culture composition and method for preparing yogurt |
| abstract | Yogurt culture medium consisting of milk solids, yeast, phosphate and lactalbumin treated with a small but substantial amount of enzyme enhances the culture of Streptococcus thermophilus and improves the shelf life and flavor of frozen yogurt. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020095101-A |
| priorityDate | 1992-01-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.