method for treatment of highly wasserhaltiger, oelenthaltender substances, in particular, whale meat

• 1. 非手术疤痕修复剂(中药)及治疗方法 [P] . 中国专利： CN101653558A . 2010-02-24
• 2. 博落回地上非果实部分在动物兽药或药物饲料添加剂中的应用 [P] . 中国专利： CN106511487A . 2017-03-22
• 3. method for treatment of highly wasserhaltiger, oelenthaltender substances in besonderenvon whale [P] . 德国专利： DE000000642634A . 1937-03-11

  机译： 鲸中贝司特仑芬中高度加氢致死剂，全能止血剂的治疗方法

• 4. method and device for entwaessern strong wasserhaltiger, oelenthaltender substances, in particular, whale meat [P] . 德国专利： DE000000617304A . 1935-08-16

  机译： 增强强效杀菌剂，非生物杀虫剂物质，特别是鲸肉的方法和设备

• 5. A method for the treatment of highly water-containing, oils thal, switzerland tender substances, in particular whale meat [P] . 德国专利： DE652575C . 1937-11-03

  机译： 一种用于处理高度含水的油脂，瑞士的嫩物质，特别是鲸肉的方法

• 1. Highly efficient solution-processed CZTSSe solar cells based on a convenient sodium-incorporated post-treatment method [J] . Biwen Duan, Qingbo Meng, Linbao Guo, 天然气化学（英文版） . 2020,第001期
• 2. Highly efficient solution-processed CZTSSe solar cells based on a convenient sodium-incorporated post-treatment method [J] . Biwen Duan, Linbao Guo, Qing Yu, 能源化学：英文版 . 2020,第001期
• 3. Single-run reversed-phase HPLC method for determining sertraline content, enantiomeric purity, and related substances in drug substance and finished product [J] . Alessia Rosetti, Rosella Ferretti, Leo Zanitti, 药物分析学报（英文） . 2020,第006期
• 4. USE OF CAPILLARY ELECTROPHORESIS (CE) TO ASSESS THE INFLUENCE OF HYDRODYNAMIC PRESSURE (HDP)-TREATMENT AND AGING OF BEEF STRIPLOIN PROTIENS. A METHOD FOR ASSESSMENT OF MEAT TENDERNESS. [C] . A.M. Spanier, T.M. Fahrenholz International Flavor Conference . 2005
• 5. Validation of the Substance Use Risk Profile Scale (SURPS) in treatment-seeking substance abusers using cue reactivity methodology. [D] . Schlauch, Robert C. 2010
• 6. Pre-treatment Drug Use Characteristics and Experiences among Patients in a Voluntary Substance Abuse Treatment Center in Malaysia: A Mixed Methods Approach [O] . Archana Krishnan, Shan-Estelle Brown, Mansur Ghani, -1
• 7. STUDIES ON THE INSPECTION-METHOD TO DETERMINE THE FRESHNESS OF MEAT : III. ON THE CHANGE OF THE ACIDIC SUBSTANCE, BASIC SUBSTANCE AND THE FATTY ACID IN MEAT DURING ITS DETERIORATION [O] . Keiji NAKANO, Shizuo KIZUKA, Namio SARUTA 1959
• 8. Method for the Determination and Analysis of Highly Active Chemical-Warfare Substance in Cloud Form [R] . Guers, K., Seger, G., Scheichl, L., 1982

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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