| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_46c831ff5979c5c8bb4dea3f4fe7c4ed
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_832780b372bdf22791ebe24abba598c6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4191a8fee20cf7e241362cacec744b48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cfcde5c5da37bf9da51d48ff3995a776
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_72ab0007ccbed2755cd695005f4c2ada |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C2250-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0684
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-093
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-068
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 |
| filingDate |
2017-09-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7d121ffff60baa56a0269c206f3bf7d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e4afcc091a1b4294e2a42b0169663ea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a1f8ab267a5d3d6e4b379904bfdd21df
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71ec552bb040c871789651d0bba57a47 |
| publicationDate |
2018-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2018055586-A1 |
| titleOfInvention |
Fresh pasta filata cheese without fats and corresponding production process |
| abstract |
Fresh pasta filata cheese with a fat content equal to or lower than 0.5% w/w comprising a curd of fully skimmed milk and at least one vegetable oil and production process thereof. |
| priorityDate |
2016-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |