http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-940013371-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 1992-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1994-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-940013371-A |
| titleOfInvention | High protein low salt liquid seasoning and preparation method thereof |
| abstract | The present invention adjusts the pH of the vegetable proteolytic solution having a total nitrogen content of 3.0 to 3.4% to 5.7 to 6.0, and dilutes it with purified water, and includes animal sulfoproteins, L-glutamic acid natrum, guanosine monophosphate, and inosine. It is related with monophosphate, sugar, alcohol, soy sauce flavor, and so on, which is high protein low salt than soy sauce. |
| priorityDate | 1992-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.