| Predicate |
Object |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-43
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-426
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-424
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 |
| filingDate |
2003-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_168c1de54401e3d8f954f270b9eccc7d |
| publicationDate |
2005-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2005031742-A1 |
| titleOfInvention |
Method for enhancing organoleptic properties of protein for inclusion in consumer food products and products produced thereby |
| abstract |
The present invention relates a method for improving the organoleptic properties of protein used in the production of frozen and retort consumer food applications. More specifically, the present invention is directed to the addition of a liquid fat during the step of marinating the protein to enhance the flavor and texture of the meat products. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008013461-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2007118876-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009304894-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009098267-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2007277486-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2008034020-A1 |
| priorityDate |
2003-08-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |