The method of producing Aekjeotfish sauce using deep sea water deep sea water salt micro algae mineral and yangmiri and its products

• 1. 利用氨基粘土的微藻类培养方法、基于该培养方法的微藻类及微藻类培养液的再利用方法 [P] . 中国专利： CN106978383B . 2021.08.20
• 2. 利用氨基粘土的微藻类培养方法、基于该培养方法的微藻类及微藻类培养液的再利用方法 [P] . 中国专利： CN106978383A . 2017-07-25
• 3. The method of producing Aekjeotfish sauce using deep sea water deep sea water salt micro algae mineral and yangmiri and its products [P] . 韩国专利： KR20170127132A . 2017-11-21

  机译： 利用深海水深海水盐微藻类矿物和仰米里生产红烧鱼酱的方法及其产品

• 4. Method for producing pungent hot pepper paste with increased mineral content using deep sea water and deep sea water salt [P] . 韩国专利： KR101190622B1 . 2012-10-15

  机译： 利用深海水和深海水盐生产矿物质含量增加的辛辣辣椒酱的方法

• 5. Method for producing hot pepper paste with increased mineral content using deep sea water and deep sea water salt [P] . 韩国专利： KR101190621B1 . 2012-10-15

  机译： 利用深海水和深海水盐生产矿物质含量增加的辣椒酱的方法

• 1. Deep waters warming in the Nordic seas from 1972 to 2013 [J] . WANG Xiaoyu, ZHAO Jinping, LI Tao, 海洋学报（英文版） . 2015,第003期
• 2. What Depth Should Deep-Sea Water be Pumped up from in the South China Sea for Medicinal Research? [J] . HE Shan, LIU Hongbing, YANG Xue, 中国海洋大学学报（英文版） . 2013,第001期
• 3. Sedimentary Microfacies and Porosity Modeling of Deep-Water Sandy Debris Flows by Combining Sedimentary Patterns with Seismic Data:An Example from Unit I of Gas Field A, South China Sea [J] . LI Shengli, YU Xinghe, JIN Jianli 地质学报（英文版） . 2016,第001期
• 4. Bacterial and archaeal communities in deep sea waters near the Ninetyeast Ridge in Indian Ocean [J] . Ping GAO, Lingyun QU, Guangxun DU, 中国海洋湖沼学报（英文版） . 2021,第002期
• 5. Changes in quality of salted and dried brown-croaker product prepared with deep seawater salt. [J] . Dong-Sik Joo Journal of the Korean Society of Food Science and Nutrition . 2011,第2期
• 6. Microbial Diversity of the Brine-Seawater Interface of the Kebrit Deep, Red Sea, Studied via 16S rRNA Gene Sequences and Cultivation Methods [J] . Wolfgang Eder, Linda L. Jahnke, Mark Schmidt, Applied and Environmental Microbiology . 2001,第7期
• 7. Contrasting degradation rates of natural dissolved organic carbon by deep-sea prokaryotes under stratified water masses and deep-water convection conditions in the NW Mediterranean Sea [J] . Garel Marc, Panagiotopoulos Christos, Boutrif Mehdi, Marine Chemistry . 2021,第Apra20期
• 8. An Overview of Scale Inhibitor Detection Techniques and Some Recent Advances in Detection Methods for Mixtures of Polymeric Scale Inhibitors in Produced Brines that Enable Improved Scale Management in Sub Sea and Deep Water Fields. [C] . Peter Wilkie, Steve Heath, Catherine Strachan International oil field chemistry symposium . 2008
• 9. Deep-sea octocorals: Dating methods, stable isotopic composition, and proxy records of the slopewaters off Nova Scotia. [D] . Sherwood, Owen A. 2006
• 10. Microbial Diversity of the Brine-Seawater Interface of the Kebrit Deep Red Sea Studied via 16S rRNA Gene Sequences and Cultivation Methods [O] . Wolfgang Eder, Linda L. Jahnke, Mark Schmidt, 2001
• 11. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017
• 12. Surface Chemical Methods of Displacing Water and/or Oils and Salvaging Flooded Equipment Part 5 - Field Experience in Removing Sea-Water Salt Residues, Sand, Dust, and Soluble Corrosive Products from AN/FPS-16 (XN-l) Missile- and Satellite-Tracking Radar [R] . H. R. BAKER, P. B. LEACH 1965

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