1) Study on Treating Chinese Chestnuts Beverage
板栗乳饮料的研究
2) Chinese chestnuts beverage
板栗乳饮料
1.
The treating technique of Chinese chestnuts beverage is studied,and it is determined that suitable method prevent its browning and to improve its stability.
对板栗乳饮料的加工技术进行了研究,确定了板栗浆防褐变、饮料稳定性等工艺条件。
3) Chinese chestnut drink
板栗饮料
1.
Study on the anti-browning and stability during the Chinese chestnut drink processing;
板栗饮料加工中防褐变和稳定性的研究
2.
Experiment study on the processing of the pure Chinese chestnut drink was made.
对纯板栗饮料的生产工艺进行了实验研究 ,确定了其生产工艺条件 ,并对纯板栗饮料的防褐变和稳定性问题进行了详细的分析研
4) Study on the Processing Techniques of Saccharification of Chinese Chestnut Wine
板栗糖化研究
5) Study on and preparation of Phaseolus angularis wight milk drink
红豆乳饮料的研制
6) Studies of Ganoderma lucidum vinegar drink
灵芝醋饮料的研究
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