http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090055265-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b628c569a7be365452b51a31436f1256 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01K97-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-80 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01K97-04 |
| filingDate | 2007-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df02edfedff77c82adedbc6db0e97c4d |
| publicationDate | 2009-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090055265-A |
| titleOfInvention | Manufacturing method of bait for fishing |
| abstract | A method for manufacturing a bait for fishing is provided, which prevents the tissue of the bait from being damaged since the bait does not need a freezing-storage. A method for manufacturing a bait for fishing is constituted as follows. Glycerine, fermented alcohol, and powder consisting of the animal powder and vegetable power are kneaded. The compound powder, glycerine, and fermented alcohol are mixed at the rate of 1:1:1. The vegetable powder is selectively used among the soy flour, flour, gluten, barley flour, potato flour, brown rice powder, and seaweed powder. The animal powder is selectively used among the anchovy powder, crab powder, and cuttlefish powder. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102534096-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108575940-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104012492-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103651296-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101347849-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105145512-A |
| priorityDate | 2007-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.