| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c3cbc39a1123383b6ab5acc9a6e8a95
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c0aa4f8711b57ba0d5993539e3d1f615
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f95fa441c11c25e3052e7d81d981d82 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 |
| filingDate |
2012-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d91706de95af0f07d4408597f17d7db
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e50cc45b49b0b1aeeb8584de07823289 |
| publicationDate |
2014-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2014045776-A1 |
| titleOfInvention |
Method for increasing the shelf life of food products |
| abstract |
The invention relates to a method for increasing the shelf life of meat-based or fish-based food products, while at the same time preserving an acceptable appearance thereof, by treating these products with an antibacterial (or antimicrobial) composition obtained from a fermentation liquor containing lactic acid neutralized with an alkali metal hydroxide. |
| priorityDate |
2011-02-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |