http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100908031-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2007-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100908031-B1 |
| titleOfInvention | Healthy Doenjang Composition Using Fish Sauce and Its Manufacturing Method |
| abstract | The present invention relates to a healthy soybean paste composition using a fish sauce and a method for manufacturing the same, and specifically, by mixing and kneading the fish sauce mixed with herbs such as meju powder, Gaebangpung powder, and night gate powder, the efficacy of the herb is added to the conventional miso Not only that, but also has the effect of improving the taste of miso. |
| priorityDate | 2007-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.