1.
Research on processing technology of beverage made from Opuntia Milta Alta
“米邦塔”仙人掌饮料加工工艺研究
2.
STUDY ON THE PROCESSING TECHNOLOGY AND STABILITY OF HAZELNUT MILK BEVERAGE
榛子乳饮料加工工艺及其稳定性研究
3.
Study on the Processing Technology and Stability of Papaya Juice
木瓜果汁饮料加工工艺及稳定性研究
4.
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
5.
Production and Stabilization of Cloudy Olive Juice Beverage;
橄榄混浊汁饮料加工工艺及稳定性的研究
6.
Studies on Processing Technology of the Acidic Jujube-pinenut Compound Protein Beverage;
酸性红枣松仁复合蛋白饮料加工工艺研究
7.
Research on a Series of Persimmon Syrup Beverage;
柿果快速脱涩与果汁饮料加工工艺研究
8.
Study on the anti-browning and stability during the Chinese chestnut drink processing
板栗饮料加工中防褐变和稳定性的研究
9.
A Research on the Manufacture of Balsam Pear-Apricot Compound Juice and Its Brown Control;
苦瓜、杏复合饮料加工及其褐变控制技术的研究
10.
Study on the Key Technology of Processing for Low Caffeine Green Tea Drinks
低咖啡因绿茶饮料加工关键技术的研究
11.
The Primary Probe for Using Microscope into the Beverage Producing
在饮料加工中引入显微镜分析的初步探索
12.
Study on the Application of HACCP Management System Using in the Process of Clarified Beverage of Pineapple
HACCP管理体系在菠萝澄清饮料加工中的应用
13.
Study on anti-browning and stability in processing of Chinese chestnut beverage
板栗饮料加工中护色剂及稳定剂的研究
14.
A preliminary research of processing technology for a new gingko tea beverage
一种保健型银杏茶饮料加工技术的初步研究
15.
Research on anti-browning and stability during yam pulpous beverage processing
麻山药果肉饮料加工中防褐变和稳定性的研究
16.
Study on the Main Technology Parameters of Fresh Green Tea Juice Production;
绿茶鲜汁饮料主要加工工艺参数研究
17.
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
18.
effervescent beverage artificially charged with carbon dioxide.
人工加入二氧化碳的起泡饮料。