| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_80e5b5c960a0ac351d4fa91196415e28 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-64
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-04 |
| filingDate |
2016-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_75e2869a2f79c627a9b3d14014aace3b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_273e0a266f052dbcbe0b3174d7693922
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44049a645933abd9e6824686a108694e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31b98191de9ae62cac8a2a00d30156c3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1f9bf0ab76a7a4448ab8f2d7a86378e |
| publicationDate |
2018-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
MX-2016010882-A |
| titleOfInvention |
COAGULANT LACQUER LIQUID OF RABBIT STOMACH. |
| abstract |
Rabbit stomach liquid milk coagulant is a product obtained from the stomach of 2-month-old rabbits, which were dried by insufflation, ground and dissolved in water acidified with acetic acid at pH 4. To which 3% chloride was added of sodium and 4% ethanol as preservative. This milk coagulant can be used to make mature and semi-mature cheeses with the same physicochemical, microbiological and sensory characteristics as cheeses made with calf and microbial rennet. |
| priorityDate |
2016-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |