| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9f89925f9b3dcdd7bff51e9d1f985ea6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_665a1ccbeb11cc1bcdd3c4d078d4e3f0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-65
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C11-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate |
2013-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_24d04ea7d8dc74de831ef90223d76408
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51cc32aa75860b1b3a489bc083db8f14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa3f3c042378ef66e50dd54fc131cd49
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c7f7c64e1f0a55f6ef8fbab0b546da2 |
| publicationDate |
2015-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20150024527-A |
| titleOfInvention |
Composition of Sausage for Decreasing Choleserol Level Containing Traditional Doenjang |
| abstract |
The present invention relates to a sausage composition comprising traditional miso, and more particularly, to a traditional sausage composition having inherent flavor and containing various nutrients and physiologically active substances, and has an inherent flavor and low cholesterol Functional sausage composition. |
| priorityDate |
2013-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |