http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100502490-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-326 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2003-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100502490-B1 |
| titleOfInvention | Anchovy sauce with enhanced flavour and a method for producing the same |
| abstract | The present invention relates to a functional liver soy sauce and a method for manufacturing the same, by mixing 1 part by weight of meju and 5 parts by weight of anchovy fermentation broth to prepare a mixed solution, the present invention prepared by adding fermentation after adding three hundred seconds or 5% by weight of vinegar Functional fish liver has an excellent flavor improving effect, and has the effect of suppressing the development of hypertension. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101010371-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101145239-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101344850-B1 |
| priorityDate | 2003-02-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 87.