device for the continuous vorreifen, raeuchern, cooking and kuehlen of meat and fish

• 1. 一种对模具进行快速降温的植物肉的蒸煮设备及操作方法 [P] . 中国专利： CN113229435A . 2021-08-10
• 2. 旋转阀、连续蒸煮设备及旋转阀的控制方法 [P] . 中国专利： CN113907246A . 2022-01-11
• 3. Device for the continuous smoke, cooking and kuehlen of meat products and fish [P] . 德国专利： DE1492670A1 . 1969-01-23

  机译： 用于肉类产品和鱼的连续烟熏，蒸煮和蒸煮的设备

• 4. device for regulating the temperature of the cooked meat products, raeuchern and kuehlen [P] . 德国专利： DE000001230297A . 1966-12-08

  机译： 调节熟肉制品温度的装置

• 5. device for the combined treatment of fischgut in a behandlungsturm for cooking, raeuchern, kuehlen etc. [P] . 德国专利： DE000001134267A . 1962-08-02

  机译： 用于在手风琴中对费舍格进行综合处理的设备，用于烹饪，熟食，烤面包片等

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• 5. A prospective investigation of fish meat and cooking-related carcinogens with endometrial cancer incidence [O] . H Arem, M J Gunter, A J Cross, 2013
• 6. Theeffect of Different Cooking Process of Common Carp Fish Meat (Leptobarbus Hoevenii) on Thequality of the Fish Abon Produced [O] . Maisaputra, Rio, u27, Edison, u27, Sumarto 2015
• 7. Choose Your Title: Kosher Minced Fish Cooking, Fish Cooking with a Food Processor, International Fish Recipes [R] . Regenstein, J. M. , Regenstein, C. E. 1981

• 1. 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
• 2. Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat [J] . Emanuele Calabrò ,Salvatore Magazù . 电磁分析与应用期刊（英文） . 2012,第11期
• 3. Effect of Pork Meat pH on Iron Release from Heme Molecule during Cooking [J] . Monica Bergamaschi ,Angela Pizza . 生命科学（ISSN1934-7391） . 2011,第005期
• 4. 横管式连续蒸煮装置的蒸煮管结构与设计 [C] . 李良伟 ,吴庆生 ,张向农 . 第三届中国造纸装备发展论坛 . 2016
• 5. 置换蒸煮过程蒸煮终点在线预测的研究 [A] . 甘文涛 . 2015