1.
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
2.
Preparation of Ginkgo (Ginkgo Biloga L) Cloudy Juice by Enzymatic Hydrolysis and Its Stability Mechanism;
银杏浊汁的酶法制备及其稳定机理研究
3.
Quality Control of Apple-Roxburgh Rose Cloudy Juice during the Processing
苹果-刺梨混浊汁加工过程中的品质控制研究
4.
This paper reported the technological process of producing cloudy red bayberry juice, introduced the main equipments, raw material and control parameter of production.
报道浊汁型杨梅饮料的生产工艺流程,介绍生产中的主要设备、料和具体的生产控制参数。
5.
The process and key techniques of fig turbid juice were introduced in this paper, and the optimum foumulation of juice was determined through experiments.
本文详细介绍了无花果混浊汁的加工工艺及关键技术，通过主要试验设计确定了产品的最佳配方。
6.
Research on technology for A.trifoliata(Thunb).Koidz juice beverage
三叶木通混浊果汁饮料关键工艺研究
7.
Studies on Producing Cloudy Apple Juice and Storage Stability of the Products;
混浊苹果汁的研制及其储藏稳定性的研究
8.
Study on Mechanism and Controlling Technology of Formation of the Second Haze in Apple Juice Concentrate;
苹果浓缩汁二次混浊形成机理及控制技术研究
9.
Study on Inducements and Control of Browning、Haze for AJC;
苹果浓缩汁褐变、后混浊诱因及控制研究
10.
The Experimental Research That Huazhuohewei Decoction Treating Bile Reflux Gastritis;
化浊和胃汤治疗胆汁反流性胃炎的实验研究
11.
Enzymatic browning and its prevention in the processing of cloudy apple juice.
混浊苹果汁加工过程中的酶促褐变及其防止的研究
12.
EFFECT OF ULTRA-HIGH PRESSURE COMBINED HEATING ON THE MICROBES IN CLOUDY APPLE JUICE
热协同超高压处理对浑浊苹果汁中微生物的影响
13.
The Influences of Phenol and Soluble Protein on the Post Concentration Haze of Apple Juice Concentrate
酚类物质和可溶性蛋白对苹果浓缩汁后混浊的影响
14.
The changes of the turbidity,color and browning degree of Hami-melon juice treated by high-density CO_2 and normal pressure
高密度CO_2和常压处理对哈密瓜汁浊度、色度、褐变度变化的研究
15.
Browning and haze have been crucial technical problems in apple juice concentrate (AJC) processing.
苹果浓缩汁中的褐变和后混浊一直是困扰果汁行业的重大技术难题。
16.
nephelometry and turbidimetry
浊度测定法和比浊法
17.
cloudy beverage emulsion
使饮料混浊用的乳浊液
18.
Tomato,orange and apple juice,please.
番茄汁、橙汁及苹果汁。