http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040024779-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a0bd407621ae4fd170892abafd965f53 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2002-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4fc47d49b20bac9716b2cf4cdde82da |
| publicationDate | 2004-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20040024779-A |
| titleOfInvention | Food composition |
| abstract | The present invention relates to a food composition comprising 100 parts by weight of saengbuja, 25 parts by weight of baeksinsin, 4 parts by weight of barley and 60 parts by weight of honey.n n n The present invention relates to a food composition comprising 100 parts by weight of flavor parts, 100 parts by weight of baekxin, 100 parts by weight of licorice and 3 parts by weight of brown rice.n n n The composition of the present invention has an effect of warming the entire body when ingested by people with cold hands and feet. |
| priorityDate | 2002-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.