METHOD FOR PRODUCING FROZEN CROISSANT-TYPE DOUGH ENRICHED WITH OLIVE OIL AND STUFFED WITH COOKED PORK MEAT AND CHEESE CREAM

• 1. 带馅儿面包用冷冻面团的制造方法以及利用该冷冻面团的奶油馅儿面包的制造方法 [P] . 中国专利： CN108697099A . 2018-10-23
• 2. 冷冻麻糬面包面团专用粉、冷冻麻糬面包面团及麻糬面包的制作方法 [P] . 中国专利： CN108208068A . 2018-06-29
• 3. PRODUCTION METHOD OF TRADITIONAL GYROS, FROM LEAN PORK MEAT WITH THE ADDITION OF OLIVE OIL REPLACING ANIMAL PORK FAT, THAT CAN BE TRADED COOLED AND FROZEN. [P] . GR1005900B . 2008-05-14

  机译： 传统的陀螺的生产方法，从瘦猪肉中添加可替代冷冻和冷冻的橄榄油替代动物性猪肉脂肪。

• 4. METHOD FOR PRODUCING COOKED MEAT BY ADDING FATA CHEESE AND OLIVE OIL [P] . AT452545T . 2010-01-15

  机译： 食用干酪和橄榄油混合制熟肉的方法

• 5. Method of producing croissant pastry filled with sausage and cream cheese type, and incorporation of olive oil in the dough. [P] . ES2355104T3 . 2011-03-22

  机译： 生产充满香肠和奶油干酪类型的羊角面包糕点的方法，以及在面团中加入橄榄油。

• 1. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011
• 2. Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and Capocollo di Martina Franca Dry-Cured Meat [O] . Maria Antonietta Colonna, Simona Tarricone, Francesco Giannico, 2021
• 3. Evaluation of methods for enrichment of carbapenemase-producing E. coli in pork meat and cecal samples of porcine and bovine origin:EV0266 [O] . Hasman Henrik, Agersø Yvonne, Cavaco Lina, 2015