http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101516311-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 |
| filingDate | 2013-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101516311-B1 |
| titleOfInvention | A manufacturing method of reformed iced-ripe persimmon |
| abstract | The present invention relates to a process for producing a reformed ice floss comprising adding a freezing point depressant and an acidifier to the floss to prepare a mixture, and reforming and freezing the mixture. In the case of producing the reformed ice floss according to the manufacturing method of the present invention, not only can the frozen ice floss can be circulated for a long period of time, but also the ice cream can be eaten immediately without any need for defrosting time, . |
| priorityDate | 2013-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.