1.
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
2.
Research on the Technology of Beverage-preparation Combined with Ponkan and Balsam Pear
芦柑-苦瓜复合果蔬饮料的工艺研究
3.
Study on Solubility Characteristics of Protein Separated from Bitter Almond and Development of Complex Sour Beverage;
苦杏仁蛋白溶解性研究及其复合果蔬饮料研制
4.
A Study on Solubility Characteristics of Separated Protein of Bitter Almond and of Complex Sour Beverage and Development;
苦杏仁分离蛋白溶解特性研究及其酸性复合饮料研制
5.
STUDY ON THE FORMULA OF HEALTH DRINK WITH CARROT,PAPAYA AND PUMPKIN
胡萝卜木瓜南瓜复合保健饮料的研制
6.
Development of health beverage with compound apple-bitter gourd-celery juice
苹果、苦瓜、芹菜复合汁保健饮品的研制
7.
Studies on Extraction of Xinjiang Xiaobai Apricot Almond Oil and Manufacture of Almond Cake-Pineapple Compound Protein Beverage;
新疆小白杏杏仁油的提取及杏仁粕菠萝复合蛋白饮料的研制
8.
Development of A Health Care Beverage with Pumpkin Glycyrrhiza and Chinensis Actinidia
猕猴桃南瓜甘草复合保健饮料的研制
9.
Studies on Processing Technology of the Angeleno and Almond Compound Protein Beverage;
安哥诺李、杏仁复合蛋白饮料的加工工艺研究
10.
Studies on Processing Technology of the Pomegranate-almond Compoud Protein Beverage;
石榴杏仁复合蛋白饮料的加工工艺研究
11.
Study on the Techniques of Producing and Cloud Stability of Carrot-apricot Compound Juice;
胡萝卜、杏复合汁饮料加工工艺及悬浮稳定性研究
12.
Preparation of Compound Beverage of Apricot,Carrot and Pumpkin
杏、南瓜、胡萝卜复合果蔬汁的制备
13.
Development of drink mixed by shiitake mushroom mill culls and papaya juice
利用食用菌下脚料与木瓜汁混合研制饮料
14.
Study on Preparation and Effect of Composite Feed Additive of Medicine-Ginkgo Leaves
中药—银杏叶复合饲料添加剂的制备及效果研究
15.
Studies on Functional Juice that Contained Haw,Red Chinese Date and Medlar
山楂·红枣和枸杞复合保健饮料的研制
16.
The Technics and Properties of Mixed Fruit-Vegetable Juice;
果蔬复合法及其饮料工艺和特性研究
17.
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
18.
Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger
梨、姜复合果醋饮料酿造工艺的优化