1.
Enzymatic Hydrolysis of Goat's Whey Protein and Development of Goat's Whey Beverage;
羊奶乳清蛋白的酶解及羊奶乳清饮料研制
2.
clear beverage emulsion
使无醇饮料澄清的乳液
3.
Production conditions of clear pumpkin juice fermented by lactic acid bacteria
澄清型南瓜乳酸发酵饮料的开发研究
4.
cool (iced, hot) drinks
清凉（冰冻，热）饮料
5.
Pretreatment and application of whey soy proteins wastewater to processing and beverages
大豆乳清蛋白废水预处理及在饮料中的应用研究
6.
cloudy beverage emulsion
使饮料混浊用的乳浊液
7.
I had a refreshing drink.
我喝了一杯清爽的饮料。
8.
any thin watery drink.
任何清淡的水样饮料。
9.
Cold drinks are in demand in the summer.
夏季需要清凉饮料。
10.
Study on the Process and Stability of Rice Milk Beverage Contained Cow Milk;
含牛乳米乳饮料的工艺及稳定性研究
11.
Determination of Free-glycin in Milk Drinks and the Dairy Products
乳饮料及乳制品中游离甘氨酸的测定
12.
snacks and drinks served as a light meal.
作为清淡饮食的小吃和饮料。
13.
It can disinfect for quote water, beverage's water, ice manufacture's water, cool beverage water.
可为引用水，饮料水，制冰水，清凉饮料用水杀毒.
14.
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
15.
Market trends and opportunities for functionaldairy beverages;
功能性乳品饮料的市场趋势及其机遇
16.
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
17.
Effects of Soybean Protein on the Quality of Milk and Milk Beverage
大豆蛋白对牛奶及乳饮料品质的影响
18.
The Technological Process and Stabilization of Vinegar-egg Milk Beverage
醋蛋乳饮料生产工艺及稳定性的研究