http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008523809-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23K50-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-00 |
| filingDate | 2005-12-12^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2008-07-10^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2008523809-A |
| titleOfInvention | Method for enhancing the taste of a food composition |
| abstract | A method of making a food composition delicious by adding to the food composition an amount of a plant mugwort herb or spice extract that enhances the taste. This extract is added to the food composition in an amount equal to at least about 0.0001% by weight tarragon essential oil in a flavorant action. Since the resulting food composition is preferred by the animal, it helps to ensure that the animal has the proper amount of food and maintains its health. |
| priorityDate | 2004-12-16^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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