| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-032 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate |
2008-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2010-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2010-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-100984028-B1 |
| titleOfInvention |
Method for producing new flavors baked with sweet and sour composition transferred to eggs |
| abstract |
The present invention is to pass through the eggshell (卵 殼) quickly transfer to the egg (전이) and the composition for applying the egg containing citric acid, ascorbic acid, steviosides, seaweed and new flavor baked by transferring the composition to the egg It relates to a method for producing coated eggs.n n n deleten n n Egg, egg, applicator |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100367805-B1 |
| priorityDate |
2008-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |