| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cf0cbc0ab504831cdfe1a39630358ed6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aa6e4421d9e1159b6012d9bf702be572
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1203534b48da47741763b0ea53c0cf83
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7fee7b93d7ab9c6a7a1089c165a4945a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-6854
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-54387
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C07K16-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01N33-54386 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K16-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-53
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-566
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12M1-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01L3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N30-00 |
| filingDate |
2011-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9ba3d3398a805bf1acf6a5661a40d0e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_849df8ed052b0c8b69cee2913c28c333
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a55e198b9588fe6d0b5bce4b7cd9ac3d |
| publicationDate |
2012-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2012329073-A1 |
| titleOfInvention |
Method of detecting pork in processed food and detection kit therefor |
| abstract |
[Object] To provide preparation of an ingredient derived from a specimen optimal for detecting by immunoassay pork in heated food with high performance and high sensitivity without causing non-specific reaction, a convenient and high-accuracy detection method using a polyclonal antibody obtained by using the ingredient, and a detection kit therefor. n [Solution] When a target to be detected in a sample, pork-derived protein in heat-processed food, is detected by immunochromatography, a polyclonal antibody specifically recognizing a protein of approximately 23 kD (molecular weight: 23000) contained in heat-treated pork is used as at least one or both detection antibodies. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110297085-A |
| priorityDate |
2010-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |