| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d1750b578ca9a780678f6b9b9c8b87d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_70662f43b75dc3255dd7f5ef5c789d9c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-11 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate |
2016-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a6e9712221774550befb0e06f792832
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e26b9ffb844b029759247fe0b037d3d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c6ddf3f8f0ae7276d591b8e76e0a387
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2588c0c7d9f839f2cb0ad10239b77283 |
| publicationDate |
2016-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20160091862-A |
| titleOfInvention |
Method of Preparing Liquid Egg with Improved Coagulation Ability |
| abstract |
The present invention relates to a method of preparing an aqueous liquid composition and an improved coagulation-resistant liquid containing calcium salt. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to improve the coagulation power of the liquid product which is insufficient in the conventional solidifying power, and to improve the texture and flavor of the liquid food product. |
| priorityDate |
2016-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |