Low cholesterol fats and sausage products produced therefrom on the basis of pork and lard

• 1. 一种高硒、低胆固醇、低脂肪禽蛋和禽肉及其生产方法 [P] . 中国专利： CN1295798A . 2001-05-23
• 2. 一种生产富含n-3多不饱和脂肪酸猪肉产品的猪用饲料及其制备方法、使用方法 [P] . 中国专利： CN105494992A . 2016-04-20
• 3. A process for the preparation of cholesterol reduced fats on the basis of pork and lard [P] . 德国专利： DE19917929C2 . 2002-07-11

  机译： 一种以猪肉和猪油为基础制备胆固醇降低的脂肪的方法

• 4. Low cholesterol sausage products on the basis of pork and vegetable oils [P] . 德国专利： DE20011390U1 . 2000-09-07

  机译： 以猪肉和植物油为基础的低胆固醇香肠产品

• 5. Production of low-cholesterol boiling, frying and raw sausages based on beef and/or pork preferably uses vegetable oil instead of animal fat [P] . 德国专利： DE10009051A1 . 2001-10-11

  机译： 基于牛肉和/或猪肉的低胆固醇沸腾，油炸和生香肠的生产优选使用植物油代替动物脂肪

• 1. Conjugated Linoleic Acid and Dietary Fats Differentially Affect Hepatic ACAT Activity and LDL-Cholesterol in Postweanling Pigs Fed Low-Fat Diets1 [J] . S．B．Smith, T．A．Wilson, C．D．Gilbert, 畜牧与生物技术杂志：英文版 . 2010,第002期
• 2. Conjugated Linoleic Acid and Dietary Fats Differentially Affect Hepatic ACAT Activity and LDL-Cholesterol in Postweanling Pigs Fed Low-Fat Diets [J] . S.B.Smith, T.A.Wilson, C.D.Gilbert, 畜牧与生物技术杂志(英文版) . 2010,第002期
• 3. Effect of Substituting Pork Fat with Sunflower Seed Oil and Makgeolli Lees Fiber on Quality Characteristics of Reduced-fat Emulsion Sausage [C] . Choi Y. S., Park K. S., Kim H. Y., ICoMST 2011;International conference of meat science and technology . 2012
• 4. Shelf stability and quality of fresh ground pork and pork sausage from pigs fed ethanol co-products [D] . Evans, Hannah 2011
• 5. Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product [O] . Supaluk Sorapukdee, Sujitta Jansa, Pussadee Tangwatcharin 2019
• 6. POSSIBILITIES TO PRODUCE PORK MEAT AND PORK MEAT PRODUCTS WITH INCREASED CONTENT OF N-3 POLYUNSATURATED FATTY ACIDS [O] . Anna Piotrowska, Katarzyna Świąder, Bożena Waszkiewicz-Robak, 2012

• 1. Predominant yeasts in Chinese Dong fermented pork(Nanx Wudl)and their aroma-producing properties in fermented sausage condition [J] . Ruifang Mi ,Xi Chen ,Suyue Xiong . 食品科学与人类健康（英文） . 2021,第2期
• 2. Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge [J] . Hassan Safa ,Stéphane Portanguen ,Pierre-Sylvain Mirade . 食品与营养科学（英文） . 2017,第4期
• 3. The Think Following High Rise——Problem faced and Countermeasures for Export Firms Producing New and High-tech Products [J] . 王晓春 . 中国经贸 . 2004,第002期
• 4. 固定化脂肪酶Candida sp99-125催化猪油合成脂肪酸甲酯的研究 [C] . 鲁吉珂 ,聂开立 ,谢峰 . 2007中国生物质能科学技术论坛 . 2007
• 5. 低胆固醇猪油曲奇饼干的研制及其货架期预测 [A] . 邹晴晴 . 2017