COLD PROCESS, OVEN STABLE FRUIT PASTE AND METHOD OF MAKING SUCH PASTE

• 1. 冷捣糊以及采用该冷捣糊填缝的阴极炭块钢棒组合结构 [P] . 中国专利： CN103553439B . 2014.11.26
• 2. 冷捣糊以及采用该冷捣糊填缝的阴极炭块钢棒组合结构 [P] . 中国专利： CN103553439A . 2014-02-05
• 3. Cold process, oven stable fruit paste and method of making such paste [P] . 美国专利： US7455870B2 . 2008-11-25

  机译： 冷加工，烤箱稳定的水果糊及其制作方法

• 4. Cold process, oven stable fruit paste and method of making such paste [P] . 美国专利： US6506436B2 . 2003-01-14

  机译： 冷加工，烤箱稳定的水果糊及其制作方法

• 5. Cold process, oven stable fruit paste and method of making such paste [P] . 美国专利： US2003161928A1 . 2003-08-28

  机译： 冷加工，烤箱稳定的水果糊及其制作方法

• 1. Effects of Process and Storage Temperature on Browning Index, Furosine, and HMF of Aseptic Cold Break Tomato Paste during Storage Time [J] . Hye Won Yeom, Joseph Conte, Rasheed Mohammed, 食品科学与工程：英文版 . 2016,第005期
• 2. Stable Isotope Dilution Analysis of Gibberellin Residues in Tomato Paste by Liquid Chromatography-Tandem Mass Spectrometry [J] . SUN Li, ZHAO Yan-sheng, NIE Xue-mei, 高等学校化学研究（英文版） . 2012,第005期
• 3. Adsorption properties of CFBC ash-cement pastes as compared with PCC fly ash-cement pastes [J] . Zhijuan Wang, Yuanming Song 国际煤炭科学技术学报（英文） . 2016,第001期
• 4. Pressureless Sintering Process of Ag Sinter Paste Bonding Ag Si Die on Bare Cu DBC Using Convection Reflow Oven in Nitrogen for Die Attach [C] . Guangyu Fan, Christine Labarbera, Ning-Cheng Lee, IEEE Electronic Components and Technology Conference . 2020
• 5. A STUDY ON RHEOLOGICAL PROPERTIES OF TOMATO CONCENTRATES AS AFFECTED BY CONCENTRATION METHODS, PROCESSING CONDITIONS AND PULP CONTENT (VISCOSITY, FLOW PROPERTIES, TOMATO PASTE, FOOD SUSPENSIONS). [D] . SORNSRIVICHAI, TITIMA. 1986
• 6. Effect of variety and processing method on functional properties of traditional sweet potato flour (elubo) and sensory acceptability of cooked paste (amala) [O] . Ganiyat Fetuga, Keith Tomlins, Folake Henshaw, 2014
• 7. Analytical Methods for Quantification of Relative Flying Fish Paste Content in Processed Sea Food (ago-noyaki) [O] . Mitsutoshi NAGASE, Kazuhiko MAETA, Tadanori AIMI, 2010

• 1. Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha Paste Extract [J] . Naiyana Pengseng ,Sunisa Siripongvutikorn ,Worapong Usawakesmanee . 食品与营养科学（英文） . 2013,第8期
• 2. Effect of Added Garcinia Fruit on Total Phenolic Compound Content, Antioxidant Properties and Quality Changes of the Southern Sour Curry Paste, Keang-hleung, during Storage [J] . Preeyaporn Promjiam ,Sunisa Siripongvutikorn ,Worapong Usawakesmanee . 食品与营养科学（英文） . 2013,第8期
• 3. 酚醛树脂黏结剂对铝用冷捣糊膨胀/收缩过程和微观结构的影响 [C] . 姚桢 ,刘卫 ,向宇姝 . 中国金属学会炭素材料分会第二十八届学术交流会 . 2014
• 4. 莫来石梯度变化对阴极槽整体筑炉用冷捣糊的性能影响 [A] . 江海霞 . 2018