http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101130192-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12R2001-01 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-205 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate | 2011-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101130192-B1 |
| titleOfInvention | Low Salt Fermented Seafood Process |
| abstract | The present invention comprises the steps of (a) aching salted fish and shellfish; (b) inoculating lactic acid bacteria to the aquatic seafood; And (c) relates to a method for producing a low-fish fermented salt and salt fermented seafood, and a shellfish low salt fermented salted fermented seafood significantly improved functionality and functionality. According to the present invention, while significantly reducing the salinity of various salted fish, especially oyster salted fish, it is possible to greatly improve the physical properties, sensory properties (eg, the firm texture and flavor of salted fish) and preservation. |
| priorityDate | 2011-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 125.