http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2524821-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1be19dac0934e2faf3c4fbfd63a249b2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate | 2013-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_230c4ce643571fd214215456b5e157e4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_84db5ecb786dbf16211dcde101eb14d8 |
| publicationDate | 2014-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2524821-C1 |
| titleOfInvention | Mayonnaise |
| abstract | FIELD: food industry. n SUBSTANCE: mayonnaise contains, in an effective quantity, a fat phase, mustard powder, sugar sand, food culinary salt and an acid hydrolysate of food parts of bivalved mollusks. The fat phase is represented by vegetable oils mixture containing unrefined linseed oil in an amount of 14%, refined sunflower, maize or cotton seeds oil in an amount of 46% and olive oil in an amount of 40% of the total quantity of vegetable oils; bivalved mollusks are represented by Sakhalin surf clam and inflated ark; additionally the product contains egg powder. n EFFECT: invention allows to enhance the product biological value and efficiency, impart preventive properties to the product, increase storage life and expand the range of mayonnaises. n 2 cl, 3 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2682438-C1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2601570-C1 |
| priorityDate | 2013-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.