edible preparations with object of accentuating the meat flavour and methods for their manufacture

• 1. 一种用于细胞培养肉的可食用的采用茶多酚涂层的海藻酸钠/明胶3D凝胶支架的制造方法 [P] . 中国专利： CN113892643A . 2022-01-07
• 2. 一种用于细胞培养肉的可食用的果胶壳聚糖胶原蛋白3D支架的制造方法 [P] . 中国专利： CN113208059A . 2021-08-06
• 3. food with object of accentuating the meat flavour and methods for its manufacture [P] . 德国专利： DE000001767016A . 1971-06-16

  机译： 强调肉类风味的食品及其制造方法

• 4. procedure for the manufacture of praeparaten with object of accentuating the meat flavour [P] . 德国专利： DE000001517100A . 1969-12-11

  机译： 以强调肉类风味为目的的前巴拉汀的生产程序

• 5. process for manufacturing a condiment with object of accentuating the meat flavour. [P] . AT53697B . 1912-05-25

  机译： 调味品的制造方法，其目的在于增强肉的风味。

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• 4. Impact of Edible Coating and Two Batter Preparations on Development of Low-Fat Fried Chicken Drumsticks [D] . Ananey-Obiri, Daniel. 2019
• 5. An Additive Manufacturing Method Using Large-Scale Wood Inspired by Laminated Object Manufacturing and Plywood Technology [O] . Yubo Tao, Qing Yin, Peng Li 2021
• 6. Meat extracts and similar preparations, including studies of the methods of analysis employed. By W.D. Bigelow ... and F.C. Cook ... [O] . Bigelow, Willard Dell, 1866- 1908

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• 2. Developing a Heme Iron Database for Meats According to Meat Type, Cooking Method and Doneness Level [J] . Amanda J. Cross ,James M. Harnly ,Leah M. Ferrucci . 食品与营养科学（英文） . 2012,第7期
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