http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20000062554-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3481 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3517 |
| filingDate | 2000-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2000-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20000062554-A |
| titleOfInvention | Food preservative |
| abstract | assignmentn n n It is to provide a food preservative which has a proliferation inhibitory effect of bacteria, yeasts and molds, and has very little influence on food flavor.n n n Solutionn n n A food preservative is obtained using at least two types selected from fatty acid monoglycerine esters obtained from fatty acids having 8 to 12 carbon atoms and glycerin, ε-polylyzine or salts thereof, and glycine as active ingredients. |
| priorityDate | 1999-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.