http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RO-112811-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4f9957f006ef71d26e7fbe6a7a83f1ce |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 |
| filingDate | 1997-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_afa1d8fbf9e79595585c891358802f9e |
| publicationDate | 1998-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RO-112811-B1 |
| titleOfInvention | PROCEDURE FOR OBTAINING FLAVORING COMPOSITIONS AND FOOD ADDITIVES |
| abstract | The invention relates to anprocess for making perfume compositionsnand food flavors, processnwhich consists in mixing matternpremiums with average volatility with materialsnpremiums with high volatility for one hour atnroom temperature, and added, vianagitation, over raw materials with volatilitynsmall, in the ratio of 25 ... 30%. |
| priorityDate | 1997-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 128.