Apparatus for beating the cream, the egg white, mayonnaise, and similar products

• 1. 木材、木粉及类似材料的处理方法 ,处理木材的设备 ,由改良后的木材制成的产品 ,以及由处理后地木粉及类似材料制成的产品 [P] . 中国专利： CN1649705A . 2005-08-03
• 2. 用于生产粘合剂产品或类似产品的方法与设备 [P] . 中国专利： CN1872626A . 2006-12-06
• 3. A machine for beating the egg whites, biscuits, mayonnaise, etc, as well as to knead the pasta [P] . 法国专利： FR11888E . 1910-05-28

  机译： 用来打蛋清，饼干，蛋黄酱等以及揉意大利面的机器

• 4. A machine for beating the egg whites, biscuits, mayonnaise, etc, as well as to knead the pasta [P] . 法国专利： FR379676A . 1907-11-15

  机译： 用来打蛋清，饼干，蛋黄酱等以及揉意大利面的机器

• 5. DEVICE FOR WHIPPING CREAM OR EGG WHITES OR FOR PREPARING MAYONNAISE [P] . CA1289133C . 1991-09-17

  机译： 搅打奶油或鸡蛋的装置或用于制备蛋黄酱的装置

• 1. Fast Screening of Chicken Egg Lysozyme in White Wine Products by Extractive Electrospray Ionization Mass Spectrometry [J] . ZHOU Zhi-quan, JIANG Jie, LI Ming, 高等学校化学研究（英文版） . 2012,第002期
• 2. Properties of Yogurt Ice Cream Mixes and Resulting Frozen Products Prepared by Various Ratios of Ice Cream Mix to Yogurt [J] . Douglas W. Olson, Charles Boeneke, Kayanush J. Aryana 食品与营养科学（英文） . 2021,第012期
• 3. Chemical analysis of hydroquinone and retinoic acid contents in facial whitening creams [J] . Aung Myo Htet, Ei Ei Thin, Mi Mi Saw, 亚洲药物制剂科学(英文) . 2016,第001期
• 4. MOVEMENT PROTOCOL FOR LIQUID EGG PRODUCT, URTHER PROCESSED EGG PRODUCTS, INEDIBLE EGG, TABLE EGGS AND BROKEN EGG SHELLS, EGG-TYPE HATCHING EGGS, AND DAY-OLD CHICKS WITHIN, OUT OF, AND INTO A CONTROL A [C] . Hugo Medina Annual Meeting of the United States Animal Health Association . 2007
• 5. TEXTURE AND MICROSTRUCTURE OF HEAT-FORMED EGG WHITE, EGG YOLK, AND WHOLE EGG GELS (WATER-BINDING). [D] . WOODWARD, SCOTT ALAN. 1984
• 6. A Review of Temperature pH and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products [O] . Thilini Piushani Keerthirathne, Kirstin Ross, Howard Fallowfield, 2016
• 7. A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products [O] . Thilini Piushani Keerthirathne, Kirstin Ross, Howard Fallowfield, 2016

• 1. Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams [J] . Mattia Di Nunzio ,Lucia Vannini ,Nadia Tossani . 食品与营养科学（英文） . 2014,第1期
• 2. Shear Strength of Unbound Crop By-Products Using the Direct Shear Box Apparatus [J] . Morgan Chabannes ,Frédéric Becquart ,Nor-Edine Abriak . 可再生材料杂志(英文) . 2019,第9期
• 3. RYOTO蔗糖酯在糖果类产品及奶油类产品中的应用 [C] . (Missing) . 第十一届中国国际食品添加剂和配料展览会 . 2007
• 4. 鸡蛋清水解物的乳化性研究及蛋清蛋黄酱的研制 [A] . 王玉 . 2015