1.
The Technics and Properties of Mixed Fruit-Vegetable Juice;
果蔬复合法及其饮料工艺和特性研究
2.
Study on the technology of the compound beverage of aloe, grape, jujube and ginger
芦荟、葡萄、大枣、大姜复合饮料工艺研究
3.
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
4.
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
5.
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
6.
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
7.
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
8.
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
9.
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
10.
STUDY ON BLANCHING AND GREEN- PROTECTING OF OPUNTIA MILPA ALTA JUICE
米邦塔仙人掌汁饮料的热烫护绿工艺
11.
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
12.
Study on the Ultra-high Pressure Processing of Pueraria Lobata Beverage;
葛根保健饮料的超高压生产工艺研究
13.
The Influence and Resolvent of Natural Drind s Deposition by Light absorbent Rate Controlling;
离心分离工艺减少茶饮料沉淀的研究
14.
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
15.
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
16.
Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger
梨、姜复合果醋饮料酿造工艺的优化
17.
Study on the production technology of vinegar beverage with Chinese hawthorn and apple pear
山楂苹果梨醋酸饮料生产工艺的研究
18.
Fermented Vinegar Beverage of Mycelia of Pholiota adipose
黄伞菌丝体发酵型醋饮料的制备工艺