http://rdf.ncbi.nlm.nih.gov/pubchem/patent/SU-1132890-A1

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_be1f4aa2edd0faebea69a37bdc2ba45a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7dec8075ac9e48acc7dfa020e7fdb46f
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-02
filingDate 1983-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1985-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac54db621685fc4aecb48e2174090d09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a36ec156468eac3823719dbaf359772d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e47d26ce3aee35849e8191dcef7ae41b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f799063b827ed7f5cfcd5f63f19623e0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1606bd2d61f99eac31d8ef81ac20562c
publicationDate 1985-01-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber SU-1132890-A1
titleOfInvention Norwegian cheese sweet type
abstract CHEESE OF NORWEGIAN TYPE SWEET, containing low-fat dairy raw materials, cream. 72% fat content, sugar and vanillin, characterized in that, in order to improve its organoleptic and structural-mechanical properties and expand the range of low-calorie foods, it additionally contains fruit syrup, skimmed milk powder, and as a low-fat dairy raw material demineralized deactivated thickened sub cheese whey with a dry matter content of 55-60% in the following ratio of components, wt.%: Demineralized de-clotted condensed cheese cheese serum with a solids content 55-60% 70-74 Skimmed milk powder 10-74 Cream 72% fat9f nosti9-10 Sugar5-6 Vanillin 0.001-0.002 Fruit syrup 1.5-2.0
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7867520-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008101449-A1
priorityDate 1983-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID51239
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID1183
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419527323
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID51239

Total number of triples: 22.