METHOD OF PREPARATION FOR minced fish culinary products

• 1. 一种提高鱼糜冷冻储藏过程中抗冻性能的鱼糜加工方法以及通过该方法制得的鱼糜 [P] . 中国专利： CN105995646A . 2016-10-12
• 2. 一种鱼糜凝胶制品的制备方法、酵母提取物在制备鱼糜凝胶制品中的应用 [P] . 中国专利： CN111887403A . 2020-11-06
• 3. METHOD FOR FISH MINCE PREPARATION FOR CULINARY PRODUCTS MANUFACTURE [P] . 俄罗斯专利： RU2528706C1 . 2014-09-20

  机译： 烹饪鱼糜的方法

• 4. METHOD FOR PREPARATION OF CULINARY FISH MINCE PRODUCT FOR SCHOOL ALIMENTATION [P] . 俄罗斯专利： RU2496350C1 . 2013-10-27

  机译： 用于学校营养的临床鱼肉制品的制备方法

• 5. METHOD FOR PRODUCTION OF FISH MINCE CULINARY PRODUCTS [P] . 俄罗斯专利： RU2580147C1 . 2016-04-10

  机译： 鱼肉馅类产品的生产方法

• 1. Formulation development and preparation of fish oil liposome by using high pressure homogenizer for food supplement product [J] . Thanaporn Amnuaikit 亚洲药物制剂科学(英文) . 2016,第001期
• 2. CATFISH PATTIES: Mince Size, Cooking Method Affect Final Product [J] . Jin Kim, Bartholomew Green Global Aquaculture Advocate . 2005,第6期
• 3. Influence of the Addition of Minced Fish on the Preparation of Fish Sausage: Effects on Sensory Properties [J] . Amanda M. T. Lago, Ana C. C. Vidal, Maria C. E. V. Schiassi, Journal of Food Science . 2017,第1a3期
• 4. Effects of bicarbonate, xanthan gum, and preparation methods on biochemical, physicochemical, and gel properties of Nile tilapia (Oreochomis niloticus Linn) mince. [J] . Geerada Kaewjumpol, Supawan Thawornchinsombut, Araya Ahromrit, Journal of aquatic food product technology . 2013,第1a3期
• 5. A Novel Combined Sterilization Method of Minced Fish Products [C] . Y. Ding, Y. G. Yin International Conference on Machinery, Materials Science and Energy Engineering . 2015
• 6. Effects of combination heating on texture of fish mince. [D] . Abdul-Malek, Siti Noorbaiyah. 2003
• 7. Participatory Methods to Identify Perceived Healthy and Sustainable Traditional Culinary Preparations across Three Generations of Adults: Results from Chile’s Metropolitan Region and Region of La Araucanía [O] . Rebecca Kanter, Mariana León Villagra 2020
• 8. Participatory Methods to Identify Perceived Healthy and Sustainable Traditional Culinary Preparations across Three Generations of Adults: Results from Chile’s Metropolitan Region and Region of La Araucanía [O] . Rebecca Kanter, Mariana León Villagra 2020
• 9. Development of Products from Minced Fish: Booklet 8. Canned Minced Fish [R] . Baker, R. C. , Darfler, J. M. , Mulnix, E. J. 1980

• 1. Preparation of Microcapsules Containing Artificial Diet for Tropical Fishes with Spray Gelling Method [J] . Yoshinari Taguchi ,Takanori Suzuki ,Natsukaze Saito . 封装与吸附期刊（英文） . 2017,第1期
• 2. A Novel Enzymatic Method for Preparation and Characterization of Collagen Film from Swim Bladder of Fish Rohu (iLabeo rohita/i) [J] . Ramasamy Sripriya ,Ramadhar Kumar . 食品与营养科学（英文） . 2015,第15期
• 3. Effect of Cooking Method and Storage on the Quality of Minced Pork [J] . H.S. Lin ,J.Y. Lee ,B.C. Ke . 农业科学与技术：A . 2011,第008期
• 4. Derivative Spectrophotometric and Isocratic High Performance Liquid Chromatographic Methods for Simultaneous Determination of Repaglinide and Metformin Hydrochloride in Pharmaceutical Preparations [J] . Serap Saglik Aslan ,Berna Yilmaz . 美国分析化学（英文） . 2017,第9期
• 5. 低盐鱼糕新工艺:鱼糜pH-shifting工艺及微波加热胶凝 [C] . 付湘晋 ,李忠海 ,林亲录 . 2012年中国水产学会学术年会 . 2012
• 6. 不同体重草鱼鱼肉和鱼糜特性及其鱼糜抗冻剂优化研究 [A] . 但静 . 2016