PROCESS FOR PRODUCING MEAT PROTEIN BROTH, ANIMAL FAL AND BONE MEAL, AND MEAT MUSCLE PROTEIN COMPOSITIONS PREPARED THEREBY

• 1. 调节动物肌肉蛋白质组合物中蛋白质与盐的比例的方法以及涉及相关应用的蛋白质组合物 [P] . 中国专利： CN101535333B . 2015.03.25
• 2. 调节动物肌肉蛋白质组合物中蛋白质与盐的比例的方法以及涉及相关应用的蛋白质组合物 [P] . 中国专利： CN101535333A . 2009-09-16
• 3. PROCESS FOR PRODUCING MEAT PROTEIN, BROTH, ANIMAL FAT AND BONE MEAL, AND MEAT MUSCLE PROTEIN COMPOSITIONS PREPARED THEREBY [P] . IL112640A . 1998-01-04

  机译： 由此生产肉蛋白，肉汤，动物脂肪和骨粉以及所制备的肉肌肉蛋白组合物的方法

• 4. A process for producing meat protein, broth, animal fat and bone meal, and meat muscle protein compositions prepared thereby [P] . IL112640D0 . 1995-05-26

  机译： 生产肉蛋白，肉汤，动物脂肪和骨粉的方法以及由此制备的肉肌蛋白组合物

• 5. Integrated process for producing meat protein, broth, myoglobin pigment, fat and bone meal [P] . AU685600B2 . 1998-01-22

  机译： 生产肉蛋白，肉汤，肌红蛋白色素，脂肪和骨粉的综合工艺

• 1. A Study on the Meat and Bone Meal and Poultry By-product Meal as Protein Substitutes of Fish Meal in Practical Diets for Litopenaeus vannamei Juveniles [J] . ZHU Wei, MAI Kangsen, ZHANG Baigang, 中国海洋大学学报（英文版） . 2004,第002期
• 2. A Study on the Meat and Bone Meal or Poultry By-product Meal as Protein Substitutes of Fishmeal in Concentrated Diets for Paralichthys olivaceus [J] . 中国海洋大学学报（英文版） . 2006,第001期
• 3. Effects of the Sheep Polyclonal Antibodies Against the Porcine Adipocyte Plasma Membrane Proteins on Porcine Carcass Composition and Meat Quality [J] . GAO Shi-zheng, HU Hong-mei, LIU Ling-yun, 农业科学学报（英文版） . 2007,第010期
• 4. Physical Distribution and Characteristics of Meat Bone Meal Protein [C] . Rafael A. Garcia, John G. Phillips Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2008
• 5. The availability of energy in meat and bone meal and poultry by-product meal in poultry rations. [D] . Robbins, David Howard. 2003
• 6. Protein and energy concentrations of meat meal and meat and bone meal fed to pigs based on in vitro assays [O] . Hyunjun Choi, Chang Sik Won, Beob Gyun Kim 2021
• 7. Influence of Oxygen Radicals Produced by Ascorbic Acid on Amino Acid Composition of Muscle proteins during the Formation of a Heat-induced Gel of Fish Meat (Kamaboko) [O] . Kimio Nishimura, Masahiro Goto, Yoshiaki Itoh 1994

• 1. Effects of 50 Percent Substitution of Soybean Meal by Alternative Proteins from iHermetia illucens/ior Spirulina platensis in Meat-Type Chicken Diets with Graded Amino Acid Supply [J] . Susanne Velten ,Carmen Neumann ,Martina Bleyer . 动物科学期刊（英文） . 2018,第2期
• 2. The Graded Inclusion of Algae (iSpirulina platensis/i) or Insect (iHermetia illucens/i) Meal as a Soybean Meal Substitute in Meat Type Chicken Diets Impacts on Growth, Nutrient Deposition and Dietary Protein Quality Depending on the Extent of Amino Acid Supplementation [J] . Carmen Neumann ,Susanne Velten ,Frank Liebert . 动物科学期刊（英文） . 2018,第2期
• 3. SDS-PAGE法检测动物肌肉蛋白质加热终点温度的研究 [C] . 董佩谕 ,孙京新 ,徐幸莲 . 第八届中国肉类科技大会 . 2010
• 4. 脆肉鲩脆性形成过程中肌肉蛋白结构及风味成分变化研究 [A] . 冯静 . 2017