process for the production of a dry pudding cream removal. sauces - mass.

• 1. 一种监测生产过程的方法、一种间接推导系统关系的方法、一种调整质量的方法、一种启动生产过程的方法、一种制造挤出产品的方法，以及一种用于制造挤出产品的设备 [P] . 中国专利： CN109195769A . 2019-01-11
• 2. 一种调味酱在生产过程中的菌落总数快速检测方法 [P] . 中国专利： CN113969305A . 2022-01-25
• 3. Process for the preparation of powder for making custards, puddings, creams, sauces, ice-creams and like boiled products [P] . 英国专利： GB385200A . 1932-12-22

  机译： 制备用于制作蛋ust，布丁，奶油，调味料，冰淇淋和类似水煮产品的粉末的方法

• 4. process for the production of a preparation for the manufacture of reversible genußfähigen gels, creams, gallerten, puddings, eisspeisen including food cold way [P] . AT215772B . 1961-06-26

  机译： 制备可逆的genußfähigen凝胶，面霜，加仑，布丁，艾斯皮森的制剂的方法，包括冷食法

• 5. process for the production of the production of puddings, konfitueren or jellies suitable crop dry matter [P] . 德国专利： DE000001207197A . 1965-12-16

  机译： 生产布丁，konfitueren或果冻的方法适合作物干物质

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• 3. Biological sulfide production process for heavy metal removal. [D] . Polprasert, Chongchin. 1990
• 4. Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce [O] . Kai Zhou, Lorenzo Siroli, Francesca Patrignani, 2019
• 5. Model for Aerobic Growth of Bacillus Amyloliquefaciens in Processed Soy Sauce under Various Conditions of Temperature, Initial Dry Cell Mass and Ethanol Concentration [O] . Yoshio MAKINO 2005

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