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filingDate 2000-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2001-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34111f456c9f487962b4b35cea045ca1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a85069775c09223bc194e71e4c9d09d6
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publicationDate 2001-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2170518-C1
titleOfInvention Curd dessert
abstract FIELD: food industry. SUBSTANCE: dessert is prepared from, wt %: dietetic low-fat curd 60-70, sugar 10-11, carrageenan 0.4-0.6, edible fibers 0.2-0.6, and milk with 3.5% fat - the balance. Invention can be used when producing curd dessert with low fat level. EFFECT: improved quality of dessert and widened assortment of curd products. 2 tbl, 4 ex
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2547591-C1
priorityDate 2000-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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