http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2202214-C2

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C1-12
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-156
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-00
filingDate 1997-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2003-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3a9a34110540fd7936e25fc9f2b5f262
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f83062b2585885d647c51b271fec5392
publicationDate 2003-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber RU-2202214-C2
titleOfInvention Method of producing composition for drink aromatization (versions)
abstract FIELD: production of flavor for drinks, particularly, coffee or tea. SUBSTANCE: condensed milk with sugar is a base of flavor composition, and it is proposed by batch in small cups. Ratio of fats and nonfat dry substance (milk base) is regulated, flavor is added, and base is sterilized by UHT-treatment. EFFECT: production of flavor in the form of batches with prolonged storage life and higher aromatizing ability. 2 cl, 1 tbl, 2 ex
priorityDate 1996-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 28.