| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bab5a40e31a44102a49b9cebe3b2c31d |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-06 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-06 |
| filingDate |
2016-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2017-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b914c124dc0587630afddefe165c59a8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a6971dad1039fdf8dabf7f04628481c4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b25318f3daeca3fe784355bd578d03a6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3620dbb3fa432753a37ca709d726bf6b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2169f2e7172dbcdcd1d8893e886fb5ad |
| publicationDate |
2017-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
RU-2619191-C1 |
| titleOfInvention |
Method for manufacturing curd product for prophylactic nutrition |
| abstract |
FIELD: food industry. n SUBSTANCE: method for manufacturing a curd product for preventive nutrition provides the content of curd with mass fat fraction of 9% in the amount of 67.007, "Peasant" butter with mass fat fraction of 72.5% in the amount of 16.110, vanillin in the amount of 0.05, stevioside in the amount of 0.056, and concentrated Jerusalem artichoke paste in the amount of 16.777. The initial components quantities are expressed in terms of wt %. n EFFECT: improving the biological and nutritional value of the product. n 1 tbl, 1 ex |
| priorityDate |
2016-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |