patent/MX-166969-B

http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-166969-B

Outgoing Links

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5ea44b9f48d537eb4cf6115077093315
classificationCPCAdditional	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y10S426-805 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-818
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K10-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K40-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B29B7-487 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B30B11-243 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-26
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B30B11-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18
filingDate	1990-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15bc7e6119f9ed4febd078df8149fb48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fba88dd864eb5ceb319995160bfee65c
publicationDate	1993-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	MX-166969-B
titleOfInvention	IMPROVEMENTS IN SUNDOWN FOOD, TEXTURED FOR SHRIMP AND FISH
abstract	The present invention relates to improvements in textured, sinking food for shrimp and fish, characterized in that it includes, at least 8 weight percent of fish meal, and has a density greater than 1.00 g / ml. for sinking in water, a protein dispersibility index of less than 15 percent a plurality of interconnected layers of cook-denatured protein, defining a plurality of open cells that conserve on its own in water for at least four hours; Said cell layers consist of proteins denatured by cooking.
priorityDate	1989-06-02-04:00^^<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/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635

Total number of triples: 29.