| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2052
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 |
| filingDate |
1979-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00e339a7f6175cd78f15dae53c742d95
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2da225d8da03b20757c0486fc0f9636d |
| publicationDate |
1981-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
SE-419284-B |
| titleOfInvention |
PROCEDURE FOR THE PREPARATION OF AN AROMATIZED FOOD |
| abstract |
The invention relates to the production of an aromatised foodstuff, with the aroma which is supplied being reminiscent of that of cooked meat or meat products, respectively, by incorporating 0.1-100 parts per million of an aromatising compound of the formula <IMAGE> into the foodstuff. |
| priorityDate |
1979-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |