http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160096245-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1e099780edf39de3773bb9408d481371 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 2015-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5625574dbb04a46bcd3bf6a49f515c84 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4059a8c80c8bc7e7b9b9891cc693723b |
| publicationDate | 2016-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160096245-A |
| titleOfInvention | A herring kwamaegi extendable shelf life and preparation method thereof |
| abstract | The present invention relates to a method for preparing a herring with improved shelf life and a method for producing the herring comprising the step of preparing a herring containing chitin and attaching a culture solution of a lactic acid bacterium and a lactic acid bacterium to the surface, In addition to being effective, chitin absorbs volatile fatty acid, which is a fishy ingredient from fish, and has a characteristic of having a fishy flavor and a flavor of carbonic acid taste. It has an excellent effect of enhancing the value of herring in terms of nutrition, function and quality have. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113383740-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190108248-A |
| priorityDate | 2015-02-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.