composition of fresh pasta stuffed meat, in particular, tortellini with ham

• 1. 含水生甲壳类肉的纯水生动物肉火腿肠或西式火腿及其制作方法 [P] . 中国专利： CN1183855C . 2005.01.12
• 2. 含贝类肉的纯水生动物肉火腿肠或西式火腿及其制作方法 [P] . 中国专利： CN1475155A . 2004-02-18
• 3. Filling composition for stuffed fresh pasta, in particular tortellini with raw ham [P] . IT1248191B . 1995-01-05

  机译： 用于填充新鲜面食（尤其是意大利式饺子和生火腿）的填充组合物

• 4. Filling composition for stuffed fresh pasta, in particular meat tortellini [P] . IT1248190B . 1995-01-05

  机译： 用于填充新鲜面食，尤其是肉饺子的馅料组合物

• 5. composition of fresh pasta stuffed meat, particularly beef tortellini [P] . ITVR910007A1 . 1992-07-30

  机译： 新鲜面食酿肉的成分，尤其是牛肉饺子

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• 8. Energy Use in the Ham, Bacon, and Meat Smallgoods Industry [R] . Cleland, A. C., Earle, M. D. 1980

• 1. Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork [J] . Zhen Luo ,Vincent Gasasira ,Yuhui Huang . 食品科学与人类健康（英文） . 2013,第3期
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