1.
DEVELOPMENT OF COMPOUND JUICE BEVERAGE BY SUPERSONIC WAVE HOMOGENIZATION METHOD
超声波均质作用下复合汁饮料的研制
2.
Development of health beverage with compound apple-bitter gourd-celery juice
苹果、苦瓜、芹菜复合汁保健饮品的研制
3.
Study on multiple strain culture fermented compound juice drink of cherry tomato and orange
多菌种发酵圣女果柑桔复合汁饮料的研制
4.
STUDY OF THE LACTIC-ACID-FERMENTED TOMATO-CARROT ADMIXTURE JUICE
番茄-胡萝卜复合汁乳酸菌发酵饮料的研制
5.
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
6.
Study on craft of nutritional steamed bread of multiple vegetable and fruit juice and soy bean
复合果蔬汁大豆营养馒头的工艺研究
7.
RESEARCH ON THE HYGIENCIAL DRINK WITH LENTINUS EDODES, CARROTS, GINGER JUICE AS THE MATERIALS
香菇、胡萝卜、姜汁复合保健饮料的研制
8.
Preparation of Compound Beverage of Apricot,Carrot and Pumpkin
杏、南瓜、胡萝卜复合果蔬汁的制备
9.
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
10.
Stability of mixed thickener from apple-pear compound juice
苹果梨复合果汁饮料复配增稠剂的稳定性研究
11.
STUDY ON COMPOUND DRINK OF PASSIONFLOWER AND STABILITY
西番莲复合果蔬汁饮料及其稳定性研究
12.
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
13.
Studies on Manuracturing Process and Suspensible Stability of Pumpkin Juice Blend;
南瓜复合果蔬汁制作工艺及其悬浮稳定性研究
14.
Studies on Fermentation Technique of Mixed Vegetable Juice with Tomato and Carrot by Lactic Acid Bacteria;
乳酸菌发酵番茄、胡萝卜复合蔬菜汁工艺研究
15.
Research on the Formula of the Complex Fruit Juice of Passiflora Edulis and Other Fruits;
西番莲柑桔复合果汁饮料配方及稳定性研究
16.
Study on clarification technology for compound juice of medlar and haw
枸杞山楂复合果汁的澄清工艺条件研究
17.
Kinetics of Fermentation on Capsella bursa-pastoris L. and Tomato Mixed Juice with Lactobacillus acidophilus and Lactobacillus plantarum
乳酸菌发酵荠菜-番茄复合蔬菜汁的动力学研究
18.
Development of compounded juice drink of pineapple,carrot and tomato
菠萝胡萝卜番茄复合果蔬汁饮料的研制