| Predicate |
Object |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 |
| filingDate |
2017-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2019-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate |
2019-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-102034099-B1 |
| titleOfInvention |
Preparation monkfish extract with decreased fish smell and improved flavor |
| abstract |
The present invention relates to a method for preparing fishy odor which is free of fishy smell and is rich in flavor, flavor and nutrition. The present invention also relates to food, particularly porridge, using the motherwort juice. |
| priorityDate |
2017-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |