http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160077676-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0d5d65402e99bdf3e778faade89c049a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-802 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c51641f67f8b45df78ebdef3fc28dff |
| publicationDate | 2016-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160077676-A |
| titleOfInvention | Sauce including chionoecetes japonicus and manufacturing method thereof |
| abstract | The red meat sauce of the present invention is a high protein low-calorie food containing a large amount of an active ingredient of red meat crab and capable of efficiently ingesting an effective ingredient showing effects such as anti-cancer effect, immune function, cholesterol lowering effect, antibacterial effect, The present invention relates to a red sauce sauce which can be used in non-salted, bibimbap, and the like, and which has excellent taste and flavor, which is unique to sauces and can be produced in crustaceans. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109393431-A |
| priorityDate | 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.