http://rdf.ncbi.nlm.nih.gov/pubchem/patent/UA-47542-U
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6a9394592dd24162425b427bfdaf6a4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2009-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a935a482b0fb629601d640e7f19edb68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_256a9d5185252c7548d07dc776ce31dd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c10e504c026792af173a1bcc211f7b3f |
| publicationDate | 2010-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | UA-47542-U |
| titleOfInvention | COMPOSITION FOR PRODUCTION OF CREAM SOUPS |
| abstract | Composition for the production of sour cream sauces includes meat broth, vegetable fillers, salt, sugar. Dried onions, dried carrots, dried garlic, mustard powder, dried vegetable or milk cream, milk powder, cinnamon, sour cream, food colors, a stabilizing mixture based on hydrocolloids and food salts or wheat flour, a mixture based on natural spices and seasonings, oleoresins, a mixture of food additives based on acidity regulators, disintegrants, emulsifiers, antioxidants, flavor enhancers. |
| priorityDate | 2009-08-20-04:00^^<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/substance/SID448670727 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5234 |
Total number of triples: 14.