method of processing for the production of sausages and salami sausages and salami and related

• 1. 一种双蛋白萨拉米香肠及其制作方法 [P] . 中国专利： CN114128846A . 2022-03-04
• 2. 一种萨拉米香肠及加工工艺 [P] . 中国专利： CN111820379A . 2020-10-27
• 3. method for the production of sausages and salami with low content of animal fat and on salamis and sausages [P] . ITRM20080020A1 . 2009-07-15

  机译： 低动物脂肪含量的香肠和香肠的生产方法以及香肠和香肠

• 4. method of processing for the production of sausages and salamis and sausages sausages and related [P] . ITAV20130009U1 . 2014-03-24

  机译： 香肠和香肠的生产方法以及与香肠有关的香肠

• 5. METHOD FOR PRODUCING SALAMIS AND SAUSAGES WITH LOW ANIMAL FAT CONTENT AND RELEVANT SALAMIS AND SAUSAGES [P] . 欧洲知识产权局专利： EP2252168B1 . 2015-04-29

  机译： 低动物脂肪含量和相关萨拉姆和香肠的生产萨拉姆和香肠的方法

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• 2. Comparison of three processing methods for laminated bamboo timber production [J] . Edi Suhaimi Bakar, Muhammad Nadzim Mohd Nazip, Rogerson Anokye, 林业研究（英文版） . 2019,第001期
• 3. Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens [J] . NURAY GAMZE Y?RüK, AHMET GüNER Turkish Journal of Veterinary and Animal Sciences . 2017,第3期
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• 7. IMPACT OF IRRADIATION ON THE MICROFLORA OF MEAT FOR THE PRODUCTION OF FERMENTED SAUSAGE, EFFECT OF RADIOLYTIC PRODUCTS ON BACTERIA IN A FOOD SYSTEM AND A NEW METHOD FOR THE ENUMERATION OF RADIATION-RESISTANT, NON-SPORE-FORMING BACTERIA. [D] . DICKSON, JAMES SPARROW. 1984
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• 10. Clinton and the Process to Pass NAFTA: Making Sausage [R] . McMenomy, C. D. 2002

• 1. Assessment of the inhibitory effects of sodium nitrite, nisin, potassium sorbate, and sodium lactate on Staphylococcus aureus growth and staphylococcal enterotoxin A production in cooked pork sausage using a predictive growth model [J] . Lu Lin ,Jie Yun Hu ,Yi Wu . 食品科学与人类健康（英文） . 2018,第1期
• 2. Biogenic Amines Profile of Serbian Traditional Sausage in Relation to Raw Material and Production Conditions [J] . Tatjana Tasic1 ,Predrag Ikonic1 ,Ljiljana Petrovic2 . 农业科学与技术：B . 2016,第001期
• 3. Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage [J] . Huimin Zhou ,Bing Zhao ,Shunliang Zhang . 食品科学与人类健康（英文） . 2021,第3期
• 4. 四川区域自然发酵香肠及人工接种牦牛肉发酵香肠中生物胺含量的研究 [C] . LI Si-ning ,李思宁 ,TANG Shan-hu . 第七届中国畜牧科技论坛 . 2016
• 5. 火麻油--乳清蛋白凝胶对萨拉米发酵香肠品质特性的影响 [A] . 孟凡奇 . 2019