http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010064070-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_73acdbc9cf0731ba32b5a93a989733de |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 1999-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08bad8be19d25a3fd9bde99d9e0cc564 |
| publicationDate | 2001-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010064070-A |
| titleOfInvention | Tangerine ketchup and its preparing method |
| abstract | The present invention relates to ketchup made of tangerine and a method of manufacturing the same, and more particularly, using a tangerine as a raw material of ketchup, but having a new taste and aroma containing a common additive in the citrus processed products citrus boiled in salt water It relates to a citrus ketchup and a method of manufacturing a citrus ketchup that goes through a process such as citrus cleansing process, processing liquid manufacturing process, citrus boiled processing process, crushing process, sweetening process, sterilization and concentration process. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101671479-B1 |
| priorityDate | 1999-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.