1) acidophilus milk and milk beverage
酸乳和乳饮料
1.
Synchronizing detection of food additives in acidophilus milk and milk beverage with variable wavelength detector by high performance liquid chromatography
可变波长高效液相色谱法同时测定酸乳和乳饮料中的添加剂
2) yoghurt drink
酸乳饮料
1.
Research on compound yoghurt drink stabilizer by simplicity barycenter design;
单纯形重心设计法复配酸乳饮料稳定剂研究
2.
7)from hydrolization of corn gluten meal by multi-enzyme, the optimum formula and functions of anti-anoxic and anti-fatigue of high F ratio oligo-peptide yoghurt drink were studied.
7)进行酸乳饮料配方与功能特性研究。
3.
25% respectively in controlling the stability of yoghurt drinks.
在对果胶、CMC(羧甲基纤维素)、PGA(藻酸丙二醇酯)3种稳定剂单体影响酸乳饮料稳定性单因素试验基础上,采用Box-Behnken设计进行稳定剂的复配。
3) lactic acid beverage
乳酸饮料
1.
Study on nutritional and health egg yolk lactic acid beverage;
蛋黄保健营养乳酸饮料的研究
2.
Trial-manufacture on-SOD-enriched-lactic acid beverage;
富含SOD牛乳乳酸饮料的研制
4) lactic acid drink
乳酸饮料
1.
A low-alcohol cactus lactic acid drink was developed by co-fermentation of microzyme and lacto- bacillus using malt,cactus,and milk as materials.
以仙人掌、牛奶、麦芽为原料,采用酵母菌和乳酸菌共同发酵研制成含低醇的仙人掌乳酸饮料。
2.
In this paper,the fermentation technology of lactic acid drink was studied with Lactobacillus acidophilus G2,which was isolated from infant stool and possessed fine characteristics acid-producing and acid-tolerance.
对从健康婴儿粪便中筛选出的具有良好产酸、耐酸特性的嗜酸乳杆菌G2菌株在乳酸饮料中的发酵特性进行了研究。
5) acidified milk drinks
酸乳饮料
1.
Study on the Kinetics of Physicochemical Parameters of Acidified Milk Drinks during Storage and Method of Stability Prediction;
酸乳饮料贮藏期理化参数变化动力学及产品稳定性预测方法研究
6) Lactobacillus goat milk beverage
乳酸菌羊乳饮料
1.
Research on stability of Lactobacillus goat milk beverage;
乳酸菌羊乳饮料的稳定性研究
补充资料：冰淇淋、酸奶、含乳饮料生产线
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说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条