PROCESS FOR MAKING AND CARROT PUREE PUREE.

• 1. 红萝卜种植过程中的土壤湿度调控方法 [P] . 中国专利： CN104798663A . 2015-07-29
• 2. 一种可进行互联可以多角度进行雕刻的智能雕刻设备 [P] . 中国专利： CN109278454B . 2020.04.07
• 3. PAPILLOTE SEA BREAM. CARROT PUREE. SEAFOOD CROQUETTE. WARM VEGETABLE. SAFFRON CREAM SAUCE. HERB OIL [P] . 韩国专利： KR20150062082A . 2015-06-05

  机译： 木瓜海藻。红萝卜。海鲜炒饭。温暖的蔬菜。藏红花奶油酱。药油

• 4. PROCESS FOR PREPARING INSTANT PUREE. [P] . NL179446B . 1986-04-16

  机译： 准备即时指令的过程。

• 5. PROCESS FOR PREPARING INSTANT PUREE. [P] . NL179446C . 1986-09-16

  机译： 准备即时指令的过程。

• 1. Temperature Effect on the Viscosity of Commercial Carrot Puree [J] . Vimes-Delgadillo Jorge-Octavio, Dominguez-Rendón Ana-Cristina, López-del-Castillo-Lozano Micloth, 食品科学与工程：英文版 . 2017,第010期
• 2. Optimization of Fermentation Process of Carrot Juice by Probiotics and Analysis of Aroma Components [J] . Xiaotian LI, Guangpeng LIU, Jinglong LI, 亚洲农业研究：英文版 . 2019,第001期
• 3. Utilization of Small Size Bolti (Talibia nilotica) and Sardine (Sardina pilchardus) Fish in Preparing Canned Weaning Food Purees [J] . Faten Farouk Abdel-Salam, Nadia A. Abd-El-Aziz, Saadia M. Hashem 食品与营养科学（英文） . 2021,第007期
• 4. Rosemary and Oregano Essential Oils as Natural Antioxidant to Preserve Pistachio Puree [J] . Eda Adal, Sami Eren 食品科学与工程：英文版 . 2019,第008期
• 5. Phenolic autoxidation is responsible for color degradation in processed carrot puree. [J] . Talcott ST, Howard LR Journal of Agricultural and Food Chemistry . 1999,第5期
• 6. Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree. [J] . Benlloch-Tinoco M., Pina-Perez M. C., Martinez-Navarrete N., Innovative Food Science & Emerging Technologies . 2014,第Null期
• 7. Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum puree. [J] . Gonzalez-Cebrino F., Duran R., Delgado-Adamez J., Innovative Food Science & Emerging Technologies . 2013,第Null期
• 8. Effects of oregano oil, carvacrol, cinnamaldehyde, and citral on antimicrobial, mechanical and barrier properties of carrot puree films [C] . Xinwei Wang, Huan Liu, Jing Wei, Photonics and imaging in agriculture engineering . 2010
• 9. Quality characteristics of carrot puree processed by continuous flow microwave heating as compared to conventional heating [D] . Bakir, Gulsah. 2012
• 10. Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes [O] . Maximilian Gratz, Robert Sevenich, Thomas Hoppe, 2021
• 11. Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes [O] . Maximilian Gratz, Robert Sevenich, Thomas Hoppe, 2021
• 12. Establishment of a Food-Processing Plant at Jampro. Jamaica: Technical Report.Techno-Economic Study on Processing and Marketing of Tropical Fruit Juice Concentrate and Fruit Purees in Jamaica [R] . Cronberg, C. 1991

• 1. Assessment of Patulin Content in Apple Puree and Apple and Fruit Puree by High Performance Liquid Chromatography [J] . Monica Catana1 ,Luminita Catana1 ,Enuta Iorga1 . 环境科学与工程：A . 2016,第007期
• 2. 采用灌注打磨雕刻法制作眼眶标本 [C] . 向长和 ,张雪梅 ,夏钒 . 第六届全国解剖学技术学术会议 . 2017
• 3. 基于译者行为批评理论的方言英译过程分析——小说《透明的红萝卜》翻译报告 [A] . 赵圆圆 . 2016