http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101373497-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11B1-10 |
| filingDate | 2012-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2014-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101373497-B1 |
| titleOfInvention | Method for manufacturing seasoned cod roe using seaweed essential oil |
| abstract | The present invention relates to a manufacturing method for producing changran chopped with seaweed essential oil, and more specifically, microbial, yeast, changlan chopped salt produced by the process of the present invention using seaweed essential oil as a natural antimicrobial substance Lactobacillus, pH, VBN and TBA results in excellent storage and storage to prevent waste of food resources due to deterioration, reduce production costs of products, and improve the hygienic quality of products. Can be prepared. |
| priorityDate | 2012-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.