Koch sausage product with a reduced fat content, in particular smoked bacon sausage

• 1. 低脂肪含量的风味蒸煮香肠 [P] . 中国专利： CN102440394A . 2012-05-09
• 2. 一种腊肉香肠晾晒装置 [P] . 中国专利： CN212414564U . 2021-01-29
• 3. Koch sausage product with a reduced fat content, in particular blood sausage [P] . 德国专利： DE29517106U1 . 1995-12-14

  机译： 脂肪含量降低的科赫香肠产品，特别是血肠

• 4. Koch sausage product with a reduced fat content, in particular liver [P] . 德国专利： DE29517111U1 . 1995-12-14

  机译： Koch香肠产品，脂肪含量降低，尤其是肝脏

• 5. Broiled sausage product with a reduced fat content, in particular a grill sausage [P] . 德国专利： DE29517107U1 . 1995-12-14

  机译： 脂肪含量降低的烤香肠产品，特别是烧烤香肠

• 1. Effect of the type of fat on the sensory attributes and instrumental texture parameters of reduced-fat non-acid fermented sausages [C] . Mora-Gallego H., Serra X., Guardia M. D., ICoMST 2011;International conference of meat science and technology . 2012
• 2. Functionality of reduced-fat Chinese sausage made from pale, soft, and exudative pork containing various non-meat additives. [D] . Huang, Chi-Yang. 1995
• 3. Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effectson Emulsion Characteristics and Product Quality [O] . Burcu Öztürk-Kerimoğlu, Hülya Serpil Kavuşan, Damla Tabak, 2020
• 4. Тhe impact of starter culture on the pH and the content\ud of lactic and volatile fatty acids in boiled-smoked\ud sausages [O] . Indzhelieva, Dijana, Valkova-Jorgova, Katja, Kuzelov, Aco, 2015

• 1. A Comparative Study of the Fatty Acid Composition of Dairy Products and Margarines with Reduced or Substituted Fat Content [J] . Tiina Ritvanen ,Tiina Putkonen ,Kimmo Peltonen . 食品与营养科学（英文） . 2012,第9期
• 2. Changes of protein oxidation,lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content [J] . Bing Zhao ,Huimin Zhou ,Shunliang Zhang . 食品科学与人类健康（英文） . 2020,第4期
• 3. Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects [J] . Fatima Beiloune ,Tomas Bolumar ,Stefan Toepfl . 食品与营养科学（英文） . 2014,第7期
• 4. 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
• 5. 基于SAUSAGE的超高层建筑结构罕遇地震弹塑性时程分析 [J] . 冯学龙 . 新材料新装饰 . 2021,第014期
• 6. 中式香肠和腊肉在加工过程中游离脂肪酸的变化 [C] . 马长伟 ,蔡华珍 ,傅樱花 . 2001年肉类科技交流会暨中国畜产品加工研究会第三届肉类科技大会 . 2001
• 7. 熏煮香肠产品质量安全的过程控制研究 [A] . 李忠毅 . 2015