http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101812258-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 |
| filingDate | 2016-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101812258-B1 |
| titleOfInvention | Yakju and Takju manufacturing method using the haebangpung |
| abstract | More particularly, the present invention relates to a method for preparing a dried safflower and a takju, and more particularly, to a method for preparing a dried safflower and a takju by using a release wind, The present invention relates to a method of manufacturing a functional release flavored rice wine / takju as an eco-friendly aged food improved in quality and consumer preference of dried broccoli / takju. |
| priorityDate | 2016-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.