http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101180427-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2010-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2012-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101180427-B1 |
| titleOfInvention | Chicken Emulsified Sausage Added with Yulpi Powder and Manufacturing Method Thereof |
| abstract | The present invention relates to a chicken emulsified sausage with a yulpi powder, and a method of manufacturing the same. More specifically, the yulpi powder, which is a by-product of chestnut containing various minerals and dietary fiber, is added. The present invention relates to a chicken emulsified sausage having improved physicochemical and organoleptic properties, and a method of preparing the sausage. According to the present invention as described above, it can be expected to complementary utilization of the two resources by the use of yulpi and poultry in order to enhance the various functionalities and added value, and adding the yulpi to the chicken emulsified sausage sausage water retention and emulsification is improved texture It is effective to provide excellent products. |
| priorityDate | 2010-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.