1.
A Initial Resarch on the Complex Beverage of Peanut,Soybean and Sesame;
花生、大豆与芝麻复合乳饮料的研制
2.
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
3.
Study on Stability of Formulated Sour Milk Drink with Mixed Stabilizers
调配型酸性乳饮料稳定剂的复配研究
4.
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
5.
Studies on Functional Juice that Contained Haw,Red Chinese Date and Medlar
山楂·红枣和枸杞复合保健饮料的研制
6.
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
7.
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
8.
Developmentment of Blueberry-Carrot Compound Solid Beverage
蓝靛果、胡萝卜复合固体饮料的研制
9.
STUDY ON THE FORMULA OF HEALTH DRINK WITH CARROT,PAPAYA AND PUMPKIN
胡萝卜木瓜南瓜复合保健饮料的研制
10.
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
11.
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
12.
Development of compound beverage of wild celery,carrot and apple
山芹菜、胡萝卜、苹果复合饮料的研制
13.
Study on compound health beverage of garlic,carrot and orange
大蒜、胡萝卜、甜橙复合保健饮料的研究
14.
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
15.
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
16.
Study on compound health beverage of aloe,medlar and honey
芦荟、枸杞、蜂蜜复合保健饮料的研究
17.
Research on the Technology of Beverage-preparation Combined with Ponkan and Balsam Pear
芦柑-苦瓜复合果蔬饮料的工艺研究
18.
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