1) papaya-mango milk drink
木瓜-芒果乳饮料
2) papaya-mango blend puree
木瓜-芒果复合浆
1.
According to fuzzy mathematic sensory evaluation mentod, the color, odor, taste and colligate taste of the papaya-mango blend puree are evaluated, the optimized combination (A flavor 1g/L, B flavor 0.
以木瓜浓缩浆和芒果浆为原料,研制了标准化的木瓜-芒果复合浆。
3) mango drink concentrates
芒果饮料浓浆
4) fruit juice milk
果汁乳饮料
1.
The factors of the stability of fruit juice milk which affected by stabilizer,sterilizing and homogeneous mixing conditions were studied in this paper.
论述了影响果汁乳饮料稳定性的因素，从稳定剂、杀菌条件、均质三方面对果汁乳饮料稳定性进行研究，确定了最佳稳定条件是：CMC添加量0。
5) apple walnut milk beverage
核桃苹果乳饮料
1.
Application of HACCP in processing of apple walnut milk beverage;
HACCP系统在核桃苹果乳饮料生产中的应用
6) drinks with fruity flavor
果味乳酸饮料
补充资料：冰淇淋、酸奶、含乳饮料生产线
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说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条