| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f090c9271946cd686e1fc21a1df6213a |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-0056 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-005 |
| filingDate |
1972-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
1977-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9e697f2a9cb0b726613c81d4acb24dc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92171f8e38f6df2b20eda50a9c1858eb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9dfec97cb910a15cc0b2bb73e6cb313e |
| publicationDate |
1977-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-4038436-A |
| titleOfInvention |
Margarine-like product having controlled browning properties |
| abstract |
A food product resembling either solid or liquid margarine which resists burning or blackening when heated. The product contains between about 0.20 and 0.63% by weight protein from complete milk solids or milk whey with less than about 2000 parts per million by weight of reducing sugar in the final product. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-4148930-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018229347-A1 |
| priorityDate |
1972-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |