| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-17 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate |
2018-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2019-05-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-101951149-B1 |
| titleOfInvention |
Method for preparing the Salmon-bone Stock |
| abstract |
The present invention relates to a process for producing salmon bone marrow, and salmon bone marrow produced thereby. The analysis of physicochemical properties of salmon bone meal according to the present invention showed excellent moisture content, pH, salinity and sugar content, and showed good acceptance of sensory evaluation results. |
| priorityDate |
2018-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |