http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100113219-A

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a4f1c3ac88745e9d7eebbf4cf53735c2
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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1238
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20
filingDate 2009-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d9af2ec85b9c6a64cc9f68f03057161
publicationDate 2010-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20100113219-A
titleOfInvention Cheonggukjang Yogurt
abstract The present invention relates to cheonggukjang yogurt, and more specifically, to make a solution by mixing the powder or fresh soybean soup with distilled water and then sterilized and cooled by heat treatment in a high-pressure sterilizer ( Streptococcus thermophilus , Lactobacillus) Ecija be any selected from Phil Ruth (Lactobacillus acidophilus), Bifidobacterium ronggeom (Bifidobacterium longum), Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus), Lactobacillus del Brewer station (subspecies) Bulgaria kusu (Lactobacillus delbrueckii subsp. bulgaricus) 2 It relates to a cheongukjang yogurt prepared by diluting more than one mixed strain in physiological saline and fermenting with a shaker incubator.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113875942-A
priorityDate 2009-04-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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