METHOD OF PRODUCING FISH MEAT PICKLED IN UME VINEGAR AND INSTANT MIX OF UME VINEGAR FOR FISH MEAT

• 1. 一种梅菜肉臊及其生产方法 [P] . 中国专利： CN102726744A . 2012-10-17
• 2. 一种梅卤红醋及其制备方法 [P] . 中国专利： CN112244255A . 2021-01-22
• 3. LIGHTLY SALTED PICKLED UME/UME VINEGAR PRODUCT AND METHOD FOR PRODUCING THE SAME [P] . 日本专利： JP2005110576A . 2005-04-28

  机译： 淡腌制的梅/乌梅醋产品及其生产方法

• 4. FISH-DERIVED COMPONENT CONTAINING VEGETABLE OIL AND FAT FOR FRESH FISH MEAT PROCESSED FOOD, OIL AND FAT COMPOSITION, FRESH FISH MEAT PROCESSED FOOD, AND VINEGARED RICE FOOD [P] . 日本专利： JP2017176123A . 2017-10-05

  机译： 包含蔬菜油和油脂的鱼源成分，用于新鲜鱼肉加工食品，油脂和脂肪成分，新鲜鱼肉加工食品和醋饭食品

• 5. METHOD FOR PRODUCING SEED-EXTRACTED VINEGAR-PICKLED UME [P] . 日本专利： JP2003250442A . 2003-09-09

  机译： 种子提取醋腌制UME的生产方法

• 1. Comparative Nutritional Analysis on Fish Meal and Meat and Bone Meal of Harmless Treatment of Dead Pig Carcass [J] . Xiaofei CHENG, Jin XIANG, Shiming DENG, 农业生物技术：英文版 . 2020,第006期
• 2. Detection of the End Point Temperature of Thermal Denatured Protein in Fish and Chicken Meat Through SDS-PAGE Electrophoresis [J] . GAO Hongwei, MAO Mao, LIANG Chengzhu, 中国海洋大学学报（英文版） . 2009,第001期
• 3. 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
• 4. 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
• 5. Continuous Gradient Temperature Raman Spectroscopy of Unsaturated Fatty Acids: Applications for Fish and Meat Lipids and Rendered Meat Source Identification [C] . C. Leigh Broadhurst, Walter F. Schmidt, Julie. K. Nguyen, SPIE Commercial + Scientific Sensing and Imaging Conference . 2018
• 6. Methods to produce vinegar from muscadines and effect of extraction procedure in selected muscadine juice, wine, and vinegar volatiles. [D] . Anderson, Joy Fox. 1996
• 7. Validation of the 2H-SNIF NMR and IRMS Methods for Vinegar and Vinegar Analysis: An International Collaborative Study [O] . Federica Camin, Marco Simoni, Armin Hermann, 2020
• 8. "A Method for Distingushing Meat Sausage from the Fish Mixed One, by Trimethylamine-oxide Examination" [O] . 雨宮 淳三 100

• 1. Microbial Safety of Dried Fish Meat (iKejeik/i) Produced in Sudan [J] . Abdel Moneim E. Sulieman ,Zahra M. A. Hassan ,Elamin A. Elkhalifa . 食品与营养科学（英文） . 2014,第7期
• 2. 氯醋共聚糊树脂生产方法及性能对比 [C] . 朱晓静 ,郭月 ,毛逸楠 . 第40全国聚氯乙烯行业技术年会暨第4届“宁夏新龙蓝天杯论文交流会 . -1
• 3. 福建传统红曲醋中功能微生物的分离鉴定及生产性能研究 [A] . 査婧 . 2014