http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019159225-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5de9088e98f67df6ee9ff6377474cff8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 2018-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8efd2c23803b54135d68578209251b7c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fdb1340676f7a8755610c9a4d22e88ba http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_316a6a1c471359bd997c10ba9c235801 |
| publicationDate | 2019-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2019159225-A1 |
| titleOfInvention | Aged egg yolk, processed food using same and preparing method of aged egg yolk |
| abstract | The present invention relates to an egg yolk aged by mold, which has a table salt content of 1-12 mass%, wherein the light absorbance of the aged egg yolk is 1.5-15.0 times that of a salted egg yolk, as measured by a predetermined method including a treatment using a trichloroacetic acid solution. According to the present invention, provided are: an aged egg yolk having an egg yolk-derived flavor, a deep taste, and good palatability; and a preparing method thereof. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022039247-A1 |
| priorityDate | 2018-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 83.