Improvements made to the moulds for the cold meats and in particular for cooking hams, as well as the corresponding molding methods

• 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. Improvements made to the moulds for the cold meats, and in particular for cooking hams, as well as the corresponding molding methods [P] . 法国专利： FR69327E . 1958-10-23

  机译： 对冷肉（特别是烹饪火腿）模具的改进以及相应的成型方法

• 4. Improvements bringest to the molds for cooking meat, and in particular to the molds is ham, and the new method of cooking with the aid of these moulds [P] . 法国专利： FR2498068B1 . 1987-04-17

  机译： 改善烹饪肉类的模具，尤其是火腿的模具，以及借助这些模具进行烹饪的新方法

• 5. "Improvements in the Moulds for cooking meats, particularly Ham Cooking procedure, and with the help of the same". [P] . ES8302445A1 . 1983-04-16

  机译： “改进了用于烹饪肉类的模具，尤其是火腿烹饪程序，并且在相同的帮助下”。

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• 2. Ductility improvement methods for commercial AZ31B magnesium alloy in cold forging [J] . Ryo MATSUMOTO 中国有色金属学报（英文版） . 2010,第007期
• 3. Ductility improvement methods for commercial AZ31B magnesium alloy in cold forging [J] . Ryo MATSUMOTO 中国有色金属学报：英文版 . 2010,第007期
• 4. Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat [C] . Phongchai Klinhom, Jitra Klinhom, Sasithorn Methawiwat Uttaradit Rajabhat University International Conference on Science and Technology . 2017
• 5. Exposure to heterocyclic amines, benzo(a)pyrene, and mutagenicity from meat intake characterized by cooking methods and doneness, genetic susceptibility at the N-acetyltransferase 1 and 2 loci, and association with colon cancer in a population-based study. [D] . Butler, Lesley Mary. 2001
• 6. A review and meta-analysis of prospective studies of red and processed meat meat cooking methods heme iron heterocyclic amines and prostate cancer [O] . Lauren C. Bylsma, Dominik D. Alexander 2015
• 7. A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer [O] . 2015

• 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. Moulds for investment casting, methods of making such moulds and use thereof [J] . . 中国铸造：英文版 . 2019,第5期
• 3. 肉鸭火腿系列产品的研制 [C] . 刘冠勇 ,李慧东 ,石岩 . 第二届中国水禽业发展高层论坛 . 2007
• 4. 滚揉腌制条件对肉块类西式火腿品质影响研究 [A] . 杨勇胜 . 2009