| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_275b0dd49c742d1384d0570953f34320 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-48 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-00 |
| filingDate |
2008-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06bc2dfa61ca11f56c71bd3d9530a1d3 |
| publicationDate |
2009-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2009068335-A1 |
| titleOfInvention |
Cracker and method of making same |
| abstract |
A homogenously mixed dough composition for the preparation of baked crackers comprises a primary seafood flavoring ingredient, a secondary butter flavoring ingredient, and optionally a tertiary flavoring ingredient. A method of manufacturing an edible cracker product is also disclosed. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110810465-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103153070-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2012021889-A1 |
| priorityDate |
2007-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |