| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7baf89f0539e13a937456668b546193a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2044
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-222
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3553
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate |
2012-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf1010a1b0547d3d88142f42ec07cfdb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aa7e60acfe0f70d690154a2e28d72f12
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8ff7da4a4c5e53f3b95d78226d61479
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_edc42362e53e58716f4b05aecb4abf79
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4316cd69e982e8d49b45c3d6aa2f45fd |
| publicationDate |
2014-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20140006159-A |
| titleOfInvention |
How to prepare mayonnaise with improved emulsion stability |
| abstract |
The present invention relates to a method for preparing mayonnaise by adding fosfitin. The mayonnaise prepared by the method of the present invention is characterized by excellent emulsion stability, viscosity and antioxidant ability. |
| priorityDate |
2012-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |