1.
Study on the Process and Stability of Rice Milk Beverage Contained Cow Milk;
含牛乳米乳饮料的工艺及稳定性研究
2.
Determination of Free-glycin in Milk Drinks and the Dairy Products
乳饮料及乳制品中游离甘氨酸的测定
3.
Study on the Processing Technology and Stability of Lily Milk Beverage
百合乳饮料生产工艺及其稳定性研究
4.
A Initial Resarch on the Complex Beverage of Peanut,Soybean and Sesame;
花生、大豆与芝麻复合乳饮料的研制
5.
Effects of Soybean Protein on the Quality of Milk and Milk Beverage
大豆蛋白对牛奶及乳饮料品质的影响
6.
The Technological Process and Stabilization of Vinegar-egg Milk Beverage
醋蛋乳饮料生产工艺及稳定性的研究
7.
Study on the Ingredients and Key Processing Technologies of Rice Beverage by Non-enzymatic Hydrolysis
非酶解大米乳饮料的关键工艺及配方
8.
STUDY ON THE PROCESSING TECHNOLOGY AND STABILITY OF HAZELNUT MILK BEVERAGE
榛子乳饮料加工工艺及其稳定性研究
9.
Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers
调配型酸性乳饮料稳定剂的复配研究
10.
Optimized the Fermentation Conditions for Highly Active Lactococcus in Fermented Milk Beverage
活性乳酸菌乳饮料高活菌数发酵工艺的优化
11.
Stability of Soymilk Beverage Fermented with Lactobacillus acidophilus
嗜酸乳杆菌发酵豆乳饮料的稳定性研究
12.
The Application of Gas Chromatography Measure Sodium Cyclamate in Milk Beverage
气相色谱法测定乳饮料中的甜蜜素含量
13.
clear beverage emulsion
使无醇饮料澄清的乳液
14.
cloudy beverage emulsion
使饮料混浊用的乳浊液
15.
Market trends and opportunities for functionaldairy beverages;
功能性乳品饮料的市场趋势及其机遇
16.
Production conditions of clear pumpkin juice fermented by lactic acid bacteria
澄清型南瓜乳酸发酵饮料的开发研究
17.
Study on the postacidification and the number of Lactobacillus in product of active lactic acid bacteria beverage during storage
活性乳酸菌饮料后酸化及活菌数研究
18.
Enzymatic Hydrolysis of Goat's Whey Protein and Development of Goat's Whey Beverage;
羊奶乳清蛋白的酶解及羊奶乳清饮料研制