| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a69dc86f073df97d24526f42b29859c4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c1942e75311f65ddb92f84e137391cd6 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-511 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
2000-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25caf14c874d3956823b6d336a4404ed
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7738a6d2410e6921c61fb79190443628 |
| publicationDate |
2000-08-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20000049643-A |
| titleOfInvention |
Functional fermented Seafood's Seasionings |
| abstract |
The present invention relates to the production of functional salted sauce for salted salted fish which can be extended by extending the quality preservation period by adding low-molecular chitosan to the seasoning used in seasoning salted fish. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100436897-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100743477-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100415786-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101047436-B1 |
| priorityDate |
2000-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |