http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101768741-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2013-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101768741-B1 |
| titleOfInvention | Manufacturing method of fish sauce and fish sauce prepared therefrom |
| abstract | The present invention relates to a method for producing a high-tasting fish sauce in a short period of time and a fish sauce prepared by the above method. The method of manufacturing a fish sauce according to the present invention can drastically shorten the fermentation aging period over a long period of time of 1 to 3 years or more and improve the content and taste of nutrients due to heterogeneous binding, Which can enhance sensuality and quality, can be widely used because of its high competitiveness in the manufacturing industry. |
| priorityDate | 2013-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.