1.
Effects of Instantaneous High-pressure on the Activity of Lactoperoxidase in Raw Milk
瞬变高压对鲜乳中乳过氧化物酶活性的影响
2.
Analysis and Control of Volatile Flavor Compounds in Fresh Milk;
保鲜乳挥发性风味物质的分析与调控
3.
Research on the Quick Measurement Technique of Fresh Milk Protein with the Method of Laser;
激光鲜乳蛋白质快速测定技术的研究
4.
Effects of Instantaneous High-pressure on the Lipase and Lactoperoxidase in Raw Milk
瞬变高压对鲜乳中脂肪酶及乳过氧化物酶的影响
5.
Identification and Screening of Lactic Acid Bacteria for Fresh-keeping Usage and Optimization of Fermentation Condition;
生物保鲜乳酸菌的筛选鉴定及培养条件的优化
6.
undersignated milk
混合乳, 收奶站的鲜奶
7.
Perfect with white meats, poultry, grilled fish and goat cheese.
搭配白肉、类、鱼及婪乳酪味道十分鲜美。
8.
Standards for the qualifications of raw and fresh milk received from farms
GB/T6914-1986生鲜牛乳收购标准
9.
The viscidity stabilizers lengthened the solidified time of the fresh latex.
粘度稳定剂延长了鲜胶乳的凝固时间。
10.
Field Trial Report of 25% Prochloraz EC for Control Gibberella fujikuroi
25%咪鲜胺乳油防治水稻恶苗病的效果
11.
Control Effect of 25% Prochloraz EC on Sclerotinina sclerotiorum
25%咪鲜胺乳油防治油菜菌核病的效果
12.
Study on the Microwave Sterilization Technology and Fresh-Keeping of Emulsified Honey;
乳化蜂蜜微波杀菌工艺及其保鲜研究
13.
ISOLATION AND IDENTIFICATION OF CORRUPTED LACTIC ACID BACTERIA FROM FRESH MEAT DURING STORAGE IN LOW TEMPERATURE
冷藏鲜肉中腐败乳酸菌的分离及鉴定
14.
Code of practice for the preservation of raw and fresh milk by activating the lactoperoxidase system
GB/T15550-1995活化乳中乳过氧化物酶体系保存生鲜牛乳实施规范
15.
Studies an Essenntial Oil Me of Preservation and Determines the Preservation Effect;
一种植物精油保鲜微乳剂的研制及其保鲜作用测定
16.
Preservative Effects of Complex Organic Acid, Lactic Acid and Citric Acid on Cooled pork
复合有机酸、乳酸和柠檬酸对冷鲜肉保鲜效果的影响
17.
Full Cream Milk powder is produced from fresh cow`s milk which is evaporated and concentrated and spray-dried.
全脂奶粉是鲜牛奶经净乳、消毒、浓缩、喷雾干燥而形成的乳黄色粉末。
18.
The Impact and Countermeasures of Raising Acquisition Standards for Raw and Fresh Milk on China s Dairy Production Enterprises;
提高生鲜牛乳收购标准对乳品生产企业的影响及对策研究