1.
Research on Nutritional and Healthy Solidifying Yogurt of Kiwi Fruit and Chinese Date Juice
凝固型猕猴桃、红枣汁营养保健酸奶的研制
2.
Technology research on nutritional & healthy yogurt of kiwi fruit and chinese date juice
搅拌型猕猴桃、红枣汁复合保健酸奶的研制
3.
The product formula and technology of the dietary fiber yoghurt with d ietary fiber and Xylooligosaccharide as functional factors was studied.
以膳食纤维和低聚木糖为功能因子,研究了膳食纤维保健酸奶的生产配方和生产工艺。
4.
Heating the future reunion makes the existent live lactobacillus in the sour milk killed, losing health care function thus.
加热后会使酸奶中存在的活的乳酸菌被杀死，从而失去保健作用。
5.
The processing technology of matrimony vine juice and healthy matrimony vine stirred yoghurt were studied.
研究了枸杞浆的制取工艺,并以此为原料之一,研制保健型酸奶-搅拌型枸杞酸奶。
6.
Because empty stomach's drinking sour milk can make the stomach acid density increase high, live of the lactobacillus be killed easily, but make health care function to lower.
因为空腹饮用酸奶能使胃酸浓度增高，活的乳酸菌易被杀死，而使保健作用降低。
7.
Study on the Processing of a Healthy Labneh (Concentrated Yoghurt);
健康浓缩酸奶（Labneh）的加工研究
8.
Study on the Effect of Shelf Life of Additing Carbon Dioxide to Yogurt;
CO_2添加对酸奶保质期的影响研究
9.
The nutritional effects of rumen-bypass Met in dairy cows
瘤胃保护性蛋氨酸对奶牛的营养作用
10.
a carton of milk, cream, yoghurt, etc
一纸盒奶、 奶油、 酸奶等
11.
Study on evaluating the promote effect of a Pro-ABB yogurt on physical intestinal canal
“畅轻”Pro-ABB酸奶促进人体肠道健康功效研究
12.
Studies on Impact of Health Factors on Yogurt Consumption Behaviors of Beijing Consumers
健康因素对北京居民酸奶消费行为影响的研究
13.
Sour, curdled milk.
酸奶酸的、凝固的牛奶
14.
The Development of Health Food Based on Health Function Research of Theanine
茶氨酸保健功效研究及其保健食品开发
15.
cellar [kaelder] milk
窖藏乳, 凯来台酸牛奶(保存性良好的挪威发酵乳)
16.
Capacity 300,000L/Day High Quality Yoghurt Energy Saving Plant Design;
日产300吨高品质酸奶节能环保型工厂设计
17.
Study on the Elongation of Yoghurt's Shelf-life with Protective Culture HOLDBAC~(TM) YM-C
保鲜菌HOLDBAC~（TM）YM-C应用于延长酸奶货架期的研究
18.
Microbiology variation research tendency in yogurt preservation process
酸奶保藏过程中微生物学变化趋势研究