http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101495518-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-281 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-281 |
| filingDate | 2013-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101495518-B1 |
| titleOfInvention | The manufacturing method of duck feet gelatin extract and low-fat sausage comprising duck feet gelatin |
| abstract | The present invention relates to a tofu gelatin extract and a method for producing a low fat sausage containing the same. According to the present invention, by extracting the gelatin from the flippers, which is a by-product, which is generated according to the demand for duck meat, the added value is created by utilizing the flippers being discarded. In addition, the present invention provides a low-fat sausage having a low fat content and a good taste and texture, a unique appearance, and a high protein content by producing a low-fat emulsified sausage using flaky gelatin instead of fat. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102060051-B1 |
| priorityDate | 2013-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.