1.
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
2.
Processing technology of compound juice drink of orange,apple,jujube and Huai-chrysanthemum
橙、苹果、红枣、怀菊花复合果汁饮料的研制
3.
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
4.
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
5.
THE RESEARCH ON THE PROCESSING TECHNIQUES AND STABILITY OF COLLAGEN COMBINED JUICE DRINKS
胶原蛋白复合果汁饮料的生产工艺及稳定性研究
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.
Preparation of Compound Beverage of Apricot,Carrot and Pumpkin
杏、南瓜、胡萝卜复合果蔬汁的制备
8.
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
9.
DEVELEPMENT OF COMPOUND FRUITS AND VEGETABLES JUICE THE SAUSSUREA INVOLUCRATE FRUIT,TOMATO AND CARROT
雪莲果、西红柿和胡萝卜复合果蔬汁的研制
10.
cranberry pineapple cocktail
由酸果蔓汁和菠萝汁配制的混合果汁
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.
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
13.
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
14.
Analysis of Nutrients in Nutritional Steamed Bread made of Multiple Vegetable and Fruit Juice and Soybean
复合果蔬汁大豆营养馒头的营养成分分析
15.
STUDY ON THE PRESERVATION PERFORMANCE OF COMPOUND ANTISEPTIC USING IN SNOW PEAR JUICE
复合防腐剂用于雪梨果汁保藏性能研究
16.
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
17.
International Federation of Fruit Juice Producers
国际果汁生产者联合会
18.
any of numerous small edible pulpy fruits either simple (grape; blueberry) or aggregate (blackberry; raspberry).
各种小的、可吃的、多汁水果，单体（葡萄；越桔）或复合体（黑莓；覆盆子）。