Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_33f8096f7c6f74ac787c777aaf01104a |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-12 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-015 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-01 |
filingDate |
1998-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a56e828a003638f6164a16df03d861fe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be6be577eed4f316e56f85b3661b314a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61aed52f46b8b943da7b8803e6525908 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1aef856745b86c01f42fc46785d0bbd3 |
publicationDate |
2000-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
KR-20000007782-A |
titleOfInvention |
Advanced low chlorine sausage for long term storage |
abstract |
The present invention relates to a high-grade low-chlorine sausage capable of long-term storage prepared by irradiating raw meat with radiation, and the low-chlorine sausage of the present invention prepared by gamma-raying the raw meat in the range of absorbed dose of 1 to 10 kGy without salt addition. In addition to lowering the level of superphosphate addition, long-term preservation is possible without the addition of preservatives, and low salt content emulsions with improved physical properties. |
isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101292172-B1 |
priorityDate |
1998-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |