1.
Preparation of Soy-based Yogurt with Different Types of Soy Proteins;
不同类型的大豆蛋白制备大豆酸奶的研究
2.
The Application of HACCP in Soybean Yogurt Production
HACCP在大豆酸奶生产中的应用
3.
Study on production of bifidobacterium soybean yogurt by temperature shift fermentation
变温发酵法生产双歧杆菌大豆酸奶的研究
4.
Manufacture of Phospholipid Soybean Yogurt and Its Prevention Effect on Experimental Hyperlipidemia of Ratts;
磷脂大豆酸奶的研制及其对大鼠实验性高脂血症的预防作用
5.
Development of zymolytic yoghourt to replace milk-zymolytic soybean milk
一种替代牛奶的发酵型酸奶-发酵酸豆奶的研制
6.
Soybean, Milk, Sugar, Maltose Syrup, Whole Milk Powder, Calcium Carbonate, Edible Salt.
大豆、奶、砂糖、芽糖将、脂奶粉、酸钙、用盐。
7.
Determination of benzoic acid,sorbicacid,saccharin sodium in soy milk by HPLC
HPLC法测定豆奶中苯甲酸、山梨酸、糖精钠
8.
Study on the Technology of Producing Soy Yogurt of High Lactobacillus Activity;
高活力乳酸菌酸豆奶粉生产工艺的研究
9.
Used for the automatic bag style package of liquid food including milk, bean milk, peanut milk, fruit milk, fruit juice, drinks, soy and vinegar, etc.
适用于牛奶、豆奶、花生奶、果奶、果汁、饮料、酱油、醋酸等液态食品的全自动袋式包装。
10.
Soybean, Milk, Sugar,Maltose Syrup, Whole Milk Powder, Calcium Carbonate,Edible Salt.
大豆、牛奶、白砂糖、麦芽糖将、全脂奶粉、碳酸钙、食用盐。
11.
Foods high in amino acids include meats, eggs, milk, grains and legumes.
氨基酸含量高的食物包括肉、蛋、奶、谷类和豆类。
12.
The Studies on Fermentation Technology of Fermented Soymilk and HACCPS' Application;
酸豆奶发酵工艺条件优化研究及HACCP体系的应用
13.
Study on Development and Production of Lactobacillus Fermented Soybean and Milk Drink
乳酸菌发酵豆奶饮料的开发及生产研究
14.
Research on the production technology of stirred soybean probiotics composite yogurt
搅拌型大豆益生菌复合酸奶生产工艺研究
15.
a carton of milk, cream, yoghurt, etc
一纸盒奶、 奶油、 酸奶等
16.
Study on the Technology of Honey Fermentation Yoghourt and Substituting Soy Protein Isolate for Skim Milk during Fermenting;
蜂蜜发酵酸奶及大豆蛋白替代乳粉发酵的工艺研究
17.
The Study of Zero-trans Fatty Acid Margarine/Shortening Beased on Soybean Oil;
以大豆油为原料制备零反式脂肪酸人造奶油/起酥油的研究
18.
Studies on the Development of A Formulated Sour Soybean Milk Drink an d the Affection Factor of its Stability;
调配型酸豆奶的研制及其稳定性影响因素的研究