http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150144229-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e991e55ea84ad5be5a27fa3a1fdf43cd |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2014-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc5a82ff9badc043534f25747be0fee0 |
| publicationDate | 2015-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150144229-A |
| titleOfInvention | Strawberry jam containing onion and rose, and manufacturing method thereof |
| abstract | The present invention relates to a strawberry jam containing onion and rose and a process for producing the strawberry jam. More specifically, a method for producing strawberry jam has been established in which quality and sensory characteristics are remarkably improved by using onion and rose together with strawberry. The strawberry jam according to the present invention is prepared by adding onion and rose petals to the main raw material strawberry, thereby enhancing the sensory characteristics of strawberry jam and providing nutritionally beneficial health functional active ingredients of onion and rose And can be usefully utilized as high-quality food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220047083-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PL-425403-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PL-425402-A1 |
| priorityDate | 2014-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.