http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200100500-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e58eb345258827cddfb8ca2df33c72e4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-0235 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-023 |
| filingDate | 2019-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b2420df3b1571513240cf2a4edd59ed |
| publicationDate | 2020-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200100500-A |
| titleOfInvention | susanmul cheomgaje jejobeob |
| abstract | The present invention relates to an aquatic product additive and a method for producing the same, and the aquatic product additive according to the present invention is an iris (Acorus calamus) extract 100 parts by weight, based on 100 parts by weight of the iris extract, 10 to propolis It may include 300 parts by weight, 01 to 150 parts by weight of phytoncide, and 10 to 300 parts by weight of salt. In the case of the present invention, by preventing the occurrence of rancidity or off-flavor during distribution or processing of aquatic products, the above It is possible to extend the shelf life of seafood, and further enhance or maintain the texture and flavor of the seafood. Seafood with high texture can be provided. |
| priorityDate | 2019-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.