http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1245849-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa8cf29bfc097f9aa357cd3e59df6a7e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L15-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| filingDate | 1969-12-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1971-09-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1245849-A |
| titleOfInvention | Method of improving colour of cooked egg products |
| abstract | 1,245,849. Egg product. RALSTON PURINA CO. 8 Dec., 1969 [19 Dec., 1968], No. 59839/69. Heading A2B. Raw egg yolk is coagulated to form an egg yolk body which is subsequently surrounded with coagulated egg white, the yolk having being contacted either before or after it is coagulated with an edible oxidising agent, for example hydrogen peroxide or a source of hydrogen peroxide. Prior to coagulation, the yolk may be contacted with a proleolytic enzyme, for example papain, bromelin, pepsin, or trypsin. |
| priorityDate | 1968-12-19^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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