http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101238067-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2010-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101238067-B1 |
| titleOfInvention | Pear jam composition using pear pulp crushed culture of lactic acid bacteria and preparation method thereof |
| abstract | The present invention provides a jam composition and a method for producing the same, characterized in that the jam is prepared by lactic acid fermentation of the pulmonary pulp crushed product. According to the constitution of the present invention, the pear flesh fermentation product obtained by lactic acid fermentation of pear flesh pulverized product to omit the process of artificially adding the organic acid and pectin necessary to prepare the jam and to have all the physical and sensory characteristics necessary for the preparation of the jam To be prepared from jam. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160062944-A |
| priorityDate | 2010-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.