| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4af05bdcb5d80bcba00059eb2b18a14e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_227c9e7de215908d04f9a45d1a387b50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94a7cfae78b31be46a5635fbe22ffcea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2f77ae575077b4218ae828f4a95a7e9c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_168a9d1c082cd92fce1eb54f379c0036
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e738b377db04dbd0e015b76b81036242 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-43 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 |
| filingDate |
2007-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f2a1c8d4689f91eb0552cd551a908c5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_050f7b322854ce354758062e47a28b15
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8dd495a2af963f580d914f4168d2f173
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ad0012ff8fe360ef837934dc302923f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da87b4cbca90c6f1293737788103ec69 |
| publicationDate |
2008-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2008041835-A2 |
| titleOfInvention |
Method for producing meat products with a high nutritional value through the addition of salvia hispanica l |
| abstract |
The invention relates to a method for producing meat products with a high nutritional value through the addition of ground Salvia hispanica L. seed and to the resulting meat product which has a higher nutritional value compared with meat products made from 100% beef owing to inclusion of omega-3 acids, omega-6 acids and the greater fibre and protein content. In addition, the inventive meat product is economically advantageous since it has a shorter cooking time and offers greater yield by weight. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3065558-B1 |
| priorityDate |
2006-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |