http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210114098-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_777a76f03f34e7e4c73411fa5baf1577
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-50
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
filingDate 2020-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a08525a009ef9ea6df740b7412d524b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57c5c2fc2422b2e6d9aa84532cc7964b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e07a7fb099b2c85e5923e22930c60af3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_009e9061d9879ef1e691e00cbaf5db57
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee4f0ebaa25d24122ed54606cb45f985
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_234ca79d6f41be9f2aebf6c1eaf97830
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30773679b6ca18fe4ea87eb501bf3335
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e1605bb3933c1088b71486197d76262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b903644c79188507a0c4c569ab8f57ca
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b864cbc56b6e869f832938292a8d9106
publicationDate 2021-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20210114098-A
titleOfInvention Process for preparing the proccessed foodstuffs of abalone
abstract The present invention relates to a method for manufacturing abalone processed food, and in manufacturing processed abalone food, including washing the raw abalone material, self-sustaining, and filling, by adding rice bran as an additive to inhibit blackening. Disclosed are a method for producing a processed abalone food with reduced blackening and a method of using rice bran as an additive to inhibit blackening of processed abalone food.
priorityDate 2020-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID452115392
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID36103
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID451317762
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ08410
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ8I1F6
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID10290742
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID36103
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ6UEH6
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID449124354
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ9W1V6
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID452205442
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCC7FF05
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCC7FF04
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID25544
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID890
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCC0HJM0
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ3ZPT5
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ00024
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID6049
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID23672308
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP55033
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP00440
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCA7BHQ9
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID6453
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCO42713
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ04604
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3726
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ9V521
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ8MIU0
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP55026
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3726
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP85046
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP55025
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ9BDE0
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCB8NM74
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID27099
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP55024
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID409431953
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP55023
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP55022
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ92396
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCO44249
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP33180
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP54834
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCO01945
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ25519
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ27452
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ27451
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID44681
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ8J130
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP07524
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419559356
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID426379
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID450648134
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419515370
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419554224
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID44681
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP06845
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCQ00234
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID6335612
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID6453
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID101599
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP14679
http://rdf.ncbi.nlm.nih.gov/pubchem/protein/ACCP11344

Total number of triples: 90.