| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate |
1997-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86449445256a4630315a30921210012c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_769cf86a91338f90fc577a6f61ed0cfa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_812ffe8bc95ad27ac03fcd1ff06087c8 |
| publicationDate |
2003-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
PL-186351-B1 |
| titleOfInvention |
Production method of flavoring |
| abstract |
Artificial meat aroma/flavour agents are prepared by forming a starting mixture with a dry solids content of at least 45 wt. % comprising a vegetable protein source and a vegetable carbohydrate source; inoculating the starting material with one or more species of microorganisms conventionally used in the preparation of fermented pork products; and incubating the mixture for a time and at a temperature sufficient to produce a meat aroma/flavour. |
| priorityDate |
1996-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |