1.
Research on processing technology of beverage made from Opuntia Milta Alta
“米邦塔”仙人掌饮料加工工艺研究
2.
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
3.
Study on the Processing Technology and Stability of Papaya Juice
木瓜果汁饮料加工工艺及稳定性研究
4.
Study on the processing technology of the Rabdosiarubescens (hemsl.) and pear juice compound beverage
冬凌草、梨汁复合饮料加工工艺研究
5.
Production and Stabilization of Cloudy Olive Juice Beverage;
橄榄混浊汁饮料加工工艺及稳定性的研究
6.
Studies on Processing Technology of the Acidic Jujube-pinenut Compound Protein Beverage;
酸性红枣松仁复合蛋白饮料加工工艺研究
7.
Research on a Series of Persimmon Syrup Beverage;
柿果快速脱涩与果汁饮料加工工艺研究
8.
Study on the Processing and Color Stability in Storage of the Combined Juice with Carrot and Orange;
胡萝卜橙复合汁饮料加工工艺及色泽稳定性研究
9.
Study on the Techniques of Producing and Cloud Stability of Carrot-apricot Compound Juice;
胡萝卜、杏复合汁饮料加工工艺及悬浮稳定性研究
10.
Study on the Technics of Processing for Loquat Pulp Juice and General Quality Control System;
枇杷果肉饮料加工工艺及全程质量控制体系研究
11.
Study on the Main Technology Parameters of Fresh Green Tea Juice Production;
绿茶鲜汁饮料主要加工工艺参数研究
12.
Study on the Processing Technology of Mixed Beverage of Jujube and Carrot
红枣-胡萝卜复合饮料的加工工艺研究
13.
Processing technique of Compound Protein drink of Lotus, Soybean and peanut
花生、大豆、莲子复合蛋白饮料的加工工艺
14.
Studies on Processing Technology of the Angeleno and Almond Compound Protein Beverage;
安哥诺李、杏仁复合蛋白饮料的加工工艺研究
15.
Studies on Processing Technology of the Pomegranate-almond Compoud Protein Beverage;
石榴杏仁复合蛋白饮料的加工工艺研究
16.
Study on Bayberry-cabbage Instant Solid Beverage Processing and Storage Technology;
速溶杨梅—甘蓝固体饮料的加工及贮藏工艺研究
17.
Study on the Process and Stability of the Acid Fermented Milk Drinks with Mung Bean
发酵型绿豆酸乳饮料的加工工艺和稳定性研究
18.
Optimization of Leaching and Flavor Blending Technologies in Gardenia Beverage Processing
栀子饮料加工过程中浸提及风味调配工艺的优化