1.
Application of HACCP in Production Process of Congelation Sour Milk;
HACCP体系在凝固型酸牛乳生产过程中的应用
2.
Inoculate lactic acid funguses ferment in the mixture of banana and milk.
将香蕉泥与牛奶调配接种乳酸菌发酵制成凝固型香蕉酸牛乳。
3.
Sour, curdled milk.
酸奶酸的、凝固的牛奶
4.
Impact of Propylene Glgcol Alginate on Yogurt
海藻酸丙二醇酯(PGA)对凝固型酸乳结构的影响
5.
Mutation Breeding Strain of High Conversion Ratio of Reducing Sugar in Solidified Honey-skimmed Milk Acidophilus Milk;
凝固型蜂蜜—脱脂乳酸奶高还原糖转化率乳酸菌的诱变育种
6.
Discussion on mechanism about quality and structure of yoghurt fermented by low-temperature-stimulating
酸乳发酵剂低温刺激对凝固型酸乳质构影响机理的探讨
7.
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
乳酸细菌产生的酸足以使乳蛋白质凝固。
8.
Effect of Milk Protein on Rheological Properties and Microstructure of Set Yoghurt;
乳蛋白对凝固型酸奶流变学特性及微观结构的影响
9.
Studies on the influences of NFS and fat content towre viscosity of yoghurt
非脂乳固体和脂肪含量影响酸牛乳粘度的研究
10.
The Influences of NFS and Fat Content on Viscosity of Yoghurt
非脂乳固体和脂肪含量对酸牛乳粘度的影响
11.
The optimization of formula and process to coagulant milk with ginger juice
姜汁凝固型牛奶配方与工艺优化研究
12.
Application of HACCP in Stirred Yoghurt with Fruit Particles;
HACCP在搅拌型果粒酸牛乳生产中的应用
13.
Application of Nisin for avoiding postacidification of solidification yoghourt
Nisin在凝固型酸奶后酸化控制中的应用
14.
Preparation and Related Research of Massive Anti-infective Reconstituted Bovine Xenograft with Calcium Phosphate Cement Drug Core;
自凝固磷酸钙载药核心块型抗感染重组合牛异种骨的制备及相关实验研究
15.
Synthesis of Alky Gallate by Tannase Immobilized in Microemulsion-based-gels
微乳凝胶固定化单宁酶催化没食子酸酯的合成
16.
Research on the Characteristics of Solidication Type Leben during the Storage
凝固型酸奶在储存过程中的特性研究
17.
Effects of Chitosan on the Serum Cholesterol,Uric Acid and Creatinine in Cows with Mastitis
壳聚糖对乳房炎奶牛血清胆固醇、尿酸和肌酐的影响
18.
Study on Preparation of Gel Yoghurt and Its TPA and Rheological Characteristic;
凝胶型酸乳的制备及其质构流变特性研究