http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2535876-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2d8281bb424964a2c802b5ee63f66e07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6c2f1caf294f0b5452f974afacc9105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-12 |
| filingDate | 2012-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ec7d8ca3684fac80c5d737c8e193438 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bb3b35d45a59c42e7b69e5bc3e425e7 |
| publicationDate | 2014-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2535876-C2 |
| titleOfInvention | Milk processing method and product produced by this method |
| abstract | FIELD: food industry. n SUBSTANCE: invention relates to dairy industry. According to the method, one introduces into the ready product (prior to or during packing) a preliminarily isolated fraction of milk thermolabile components that is standardised in terms of proteins content until identical to that of source milk The fraction of milk thermolabile components is isolated from defatted milk after separation or from whey. n EFFECT: inventions allow to produce milk products with improved functional and consumer properties, preserving their biological value for a long time. n 14 cl, 2 tbl, 6 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2792437-C2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2604486-C1 |
| priorityDate | 2012-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 167.