| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a9e3a25c0c276ac632e1f458f24b2071
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_380db11caea3b33751386c914d17ad6c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c3705f259fe07e24975e3fd90ab1f84a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f04879877da4cf3b941d70acccdf8067
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_650c79a780b209b9f6fc64c1000642a6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_386e7b656e142a266748017f83021709 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-191
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate |
2007-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47cb4dc5fd58c0bd629b8e495c064420
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5816f92821ec8c598f86f50b73c35d6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad9a3e8d650cd4f645e29712f7b8b066
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0ddedcc6c862f18c4a89f4b1c3dfdf84
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_257ebf4430469aa161f72a689c094b21 |
| publicationDate |
2008-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2008005230-A2 |
| titleOfInvention |
A seasoned food, seasoning, and method for seasoning a food product |
| abstract |
A seasoned food product, a seasoning, and a method for seasoning and/or preserving a food product is described in accordance with exemplary embodiments of the present invention. The charge of seasoning has a mean particle size of at least approximately less than 20 microns. In another embodiment, the present invention is a seasoning comprising a first seasoning component including a salt and a second seasoning component selected for at least one of complementing the first seasoning component and reducing the amount of the first seasoning component required for flavoring a food product. The first seasoning component and second seasoning component have a mean particle size of at least approximately less than 20 microns. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2670251-A4 |
| priorityDate |
2006-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |