http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101805974-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 |
| filingDate | 2015-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101805974-B1 |
| titleOfInvention | Sausage prepared with mulberry and method for preparing the same |
| abstract | More particularly, the present invention relates to a method for producing a sausage having superior sensuality and quality by adding an audi having a useful physiological activity during a sausage production process, and a method for producing a sausage . The sausage according to the present invention is prepared by adding an olive oil having antioxidant, anti-cancer and anti-inflammatory activity. The sausage produced according to the present invention is excellent in sensuality and quality However, due to the diverse physiological activities of Odi, it can be used as a health functional food. |
| priorityDate | 2015-01-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 136.