process for the production of marzipanmasse and marzipanersatzmasse

• 1. 裙带菜多糖杏仁饼的制备方法及制备的杏仁饼 [P] . 中国专利： CN105815367A . 2016-08-03
• 2. 一种抗疲劳杏仁饼的制备方法及使用该方法制备的抗疲劳杏仁饼 [P] . 中国专利： CN103392903B . 2015.05.13
• 3. process for the production of sugar and hartfett containing marzipanersatzmasse [P] . AT367610B . 1982-07-26

  机译： 糖和含有杏仁糖的hartfett的生产方法

• 4. process for the production of sugar and hartfett containing marzipanersatzmasse [P] . ATA764879A . 1981-12-15

  机译： 糖和含有杏仁糖的hartfett的生产方法

• 5. Reproduction information processing system, reproduction information processing method, reproduction terminal, reproduction terminal control method, reproduction terminal control program, reproduction time information processing system, reproduction time information processing method [P] . JP6931173B2 . 2021-09-01

  机译： 再现信息处理系统，再现信息处理方法，再现终端，再现终端控制方法，再现终端控制程序，再现时间信息处理系统，再现时间信息处理方法

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• 2. Single t-Quark Productions via Flavor-Changing Processes in Topcolor-Assisted Technicolor Model at Hadron Colliders [J] . XU Wen-Na, WANG Xue-Lei, XIAO Zhen-Jun 理论物理通讯：英文版 . 2008,第001期
• 3. Single t-Quark Productions via Flavor-Changing Processes in Topcolor-Assisted Technicolor Model at Hadron Colliders [J] . ZHANG Xiao-Qiang, XU Wen-Na, WANG Guang-Rui, 理论物理通讯（英文版） . 2008,第001期
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• 7. La démarche qualité est née dans les grandes entreprises en raison du développement de la production de masse et de la division du travail. Dans l’entreprise artisanale en revanche, la division du travail est peu développée et l’entrepreneur-artisan occupe des différentes fonctions (productives et administratives). Aussi la qualité en tant que processus normatif n’a pas de raison d’être. La qualité est une qualité informelle fait d’un ensemble de pratiques qui ne sont pas le monopole d’un service particulier. Cette conclusion s’appuie sur une enquête qui a été menée dans 12 entreprises artisanales dans le Nord/Pas-de-Calais à partir du concept du Potentiel de Ressources de l’entrepreneur. Quality, as an industrial standard, was born in big companies with the development of mass production and the division of labour. In the small enterprise, the division of labour is not very developed and the entrepreneur has in charge different functions (production and management). In the small enterprise, quality as a normative process doesn’t exist and quality is thus informal. There is a set of practices which are not implemented by a special service. This conclusion is based on a research study in 12 small enterprises in the Nord/Pas-de-Calais region in France. This research study is based on the concept of the potential of resources of the entrepreneur. [O] . Sophie Boutillier 100
• 8. Report on Study Results Regarding the Development of the Design Technique forIntelligent Information Processing Systems Based on the Dispersion Knowledge Processing Type Object Oriented Production Model (Summary). II-3 Global Production. IMS International [R] . 1994

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• 3. 不同制油工艺对杏仁油及杏仁饼粕品质的影响 [C] . 刘玉兰 ,王丹 ,张东东 . 中国粮油学会油脂分会第二十四届学术年会暨产品展示会 . 2017
• 4. 杏仁饼生产工艺中关键因素的研究 [A] . 田金河 . 2004