The patenting of inventions in the field of food and biotechnology
作者:
Volker Vossius,
期刊:
Food Biotechnology
(Taylor Available online 1990)
卷期:
Volume 4,
issue 1
页码: 635-643
ISSN:0890-5436
年代: 1990
DOI:10.1080/08905439009549777
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
Inventions in the field of food and biotechnology qualify for patent protection if they are new, involve an inventive step and are susceptible to industrial application. Food inventions, such as dairy products, icecream, juices and tofu, involving conventional techniques do not pose particular problems. Problems may, however, arise if such inventions enter the field of biotechnology, involving biotechnical methods and materials.
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