TERRENO DI FERMENTAZIONE A BASE DI UN SUBSTRATO PROTEICO ALTAMENTE IDROLIZZATO
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | ita |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | BIANCHI SALVADORI BRUNA ROTTIGNI CLAUDIO LAVEZZARI DANIELA |
| description | |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_ITMI20031528A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>ITMI20031528A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_ITMI20031528A13</originalsourceid><addsrcrecordid>eNqNirsKwkAQAK-xEPUfFlILeSDYbpINLiS3stk014QgZyUaiP-PBvwAq4GZ2TpvpEpeoGZoSDvyhoHFEyCU2NPqBw_9UPamaAJXFSOuBLA1XHcCrlVaDuGb925znx5LPPy4c0lDVl2OcX6NcZmnW3zG98jWcZ6mRXbKz5gV_10f4pIv2g</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>TERRENO DI FERMENTAZIONE A BASE DI UN SUBSTRATO PROTEICO ALTAMENTE IDROLIZZATO</title><source>esp@cenet</source><creator>BIANCHI SALVADORI BRUNA ; ROTTIGNI CLAUDIO ; LAVEZZARI DANIELA</creator><creatorcontrib>BIANCHI SALVADORI BRUNA ; ROTTIGNI CLAUDIO ; LAVEZZARI DANIELA</creatorcontrib><edition>7</edition><language>ita</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2005</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050126&DB=EPODOC&CC=IT&NR=MI20031528A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050126&DB=EPODOC&CC=IT&NR=MI20031528A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BIANCHI SALVADORI BRUNA</creatorcontrib><creatorcontrib>ROTTIGNI CLAUDIO</creatorcontrib><creatorcontrib>LAVEZZARI DANIELA</creatorcontrib><title>TERRENO DI FERMENTAZIONE A BASE DI UN SUBSTRATO PROTEICO ALTAMENTE IDROLIZZATO</title><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2005</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNirsKwkAQAK-xEPUfFlILeSDYbpINLiS3stk014QgZyUaiP-PBvwAq4GZ2TpvpEpeoGZoSDvyhoHFEyCU2NPqBw_9UPamaAJXFSOuBLA1XHcCrlVaDuGb925znx5LPPy4c0lDVl2OcX6NcZmnW3zG98jWcZ6mRXbKz5gV_10f4pIv2g</recordid><startdate>20050126</startdate><enddate>20050126</enddate><creator>BIANCHI SALVADORI BRUNA</creator><creator>ROTTIGNI CLAUDIO</creator><creator>LAVEZZARI DANIELA</creator><scope>EVB</scope></search><sort><creationdate>20050126</creationdate><title>TERRENO DI FERMENTAZIONE A BASE DI UN SUBSTRATO PROTEICO ALTAMENTE IDROLIZZATO</title><author>BIANCHI SALVADORI BRUNA ; ROTTIGNI CLAUDIO ; LAVEZZARI DANIELA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ITMI20031528A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>ita</language><creationdate>2005</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>BIANCHI SALVADORI BRUNA</creatorcontrib><creatorcontrib>ROTTIGNI CLAUDIO</creatorcontrib><creatorcontrib>LAVEZZARI DANIELA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BIANCHI SALVADORI BRUNA</au><au>ROTTIGNI CLAUDIO</au><au>LAVEZZARI DANIELA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>TERRENO DI FERMENTAZIONE A BASE DI UN SUBSTRATO PROTEICO ALTAMENTE IDROLIZZATO</title><date>2005-01-26</date><risdate>2005</risdate><edition>7</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | ita |
| recordid | cdi_epo_espacenet_ITMI20031528A1 |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | TERRENO DI FERMENTAZIONE A BASE DI UN SUBSTRATO PROTEICO ALTAMENTE IDROLIZZATO |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T21%3A00%3A43IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=BIANCHI%20SALVADORI%20BRUNA&rft.date=2005-01-26&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EITMI20031528A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |