A method for the production of durable dry-cured meat

• 1. 一种天然发酵低钠干腌肉制品的加工方法 [P] . 中国专利： CN103271365B . 2014.05.07
• 2. 一种天然发酵低钠干腌肉制品的加工方法 [P] . 中国专利： CN103271365A . 2013-09-04
• 3. METHOD FOR PRODUCTION OF A DRY-CURED MEAT PRODUCT, AND DRY-CURED MEAT PRODUCT [P] . EA026862B1 . 2017-05-31

  机译： 干肉产品的生产方法和干肉产品

• 4. A method for the production of dry-cured meat and banked blood containing dry-cured meat [P] . 德国专利： DE891351C . 1953-09-28

  机译： 生产干肉和含有干肉的库血的方法

• 5. A method for the production of durable dry-cured meat [P] . 德国专利： DE1053903B . 1959-03-26

  机译： 一种生产耐用的干腌肉的方法

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• 1. Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology [J] . Yashi Srivastava ,Anil Dutt Semwal ,Gopal Kumar Sharma . 食品与营养科学（英文） . 2011,第3期
• 2. Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge [J] . Hassan Safa ,Stéphane Portanguen ,Pierre-Sylvain Mirade . 食品与营养科学（英文） . 2017,第4期
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