About 931 item dissertation in line with TS252,The dairy processing industry query results,the following is 1 to 50(Search took 0.094 seconds)

  1. Study on Exploitation and Quality Controlling of Soybean Milk Soft Cheese,LiuJian/Dalian University of Technology,0/2
  2. The Degradation of Milk Proteins by Lactic Acid Bacteria and Its Application Research,FanYu/Dalian University of Technology,0/8
  3. Development of Functional Dairy Products Rich in CLA,ZhangLiLi/Dalian University of Technology,0/6
  4. Study on the Production of Enzyme Modified Cheddar Cheese Using Heat-shocked Lactobacillus,LiuFeng/Dalian University of Technology,0/2
  5. Study on Separation and Purification of Milk Protein in Cheese Whey,JiangChao/Dalian University of Technology,0/12
  6. Research on the Fermentation Characters of the Selected Yeast and Lab and Development of Kefir from Mixed Milk,JiaLei/Tianjin University of Science and Technology,0/71
  7. Preparation of Fat Replacerss through Modifying Whey Protein,DingJie/Tianjin University of Science and Technology,0/31
  8. Analysts of Factors on Functional Properties of Processed Cheese and Process Optimization,YinChangLin/Tianjin University of Science and Technology,0/19
  9. Processing Technology of Rapid-ripened Mozzarella Cheese,FengWenYan/Tianjin University of Science and Technology,0/17
  10. Preparation of Lactobacillus Plantarum Starter Culture and Its Antioxidative Activity,HuangShanShan/Tianjin University of Science and Technology,0/87
  11. Antioxidant Property of Whey Hydrolysates,BaoYiNing/Tianjin University of Science and Technology,0/19
  12. Study on Low-lactose Milk. Manufacture Using Endocellular β-Galactosidase from K. lactis,XuChen/Dalian University of Technology,0/3
  13. Establishment of High Performance Liquid Chromatography and Capillaryelectrophoresis for Detection of Thiocyanate Sodium in Milk,WuJianPing/Nanjing Agricultural College,0/72
  14. Research on Cryoprotectant Selection and Protective Mechanism for Lactobacillus Casei,WangLin/Tianjin University of Science and Technology,0/24
  15. Formulation Optimization of Processed Cheese by Linear Programming,ZhaoXiuMing/Tianjin University of Science and Technology,0/5
  16. Technology Optimization and Application of Rennet Casein,LiuJia/Tianjin University of Science and Technology,0/5
  17. Preparation and Application of Enzyme Modified Cheese Flavoring,LiQing/Tianjin University of Science and Technology,0/4
  18. Study of in Vitro Evaluation of Protein Quality in Infant Formula,LiJunYan/Tianjin University of Science and Technology,0/6
  19. Study on Preparing Ace Inhibitory Peptides from Buffalo Milk Protein with Enzymatic Hydrolysis,LiDongPing/Guangxi University,0/15
  20. The Preparation Method of Milk Liposome and the Physio-chemical Propertites of Milk Polar Lipids,ChengKen/Harbin Institute of Technology,0/21
  21. Mechanisms of Osteogenesis Activity of Lactoferrin and the Effects of Thermal-treatment on the Activity,KongYingYing/Harbin Institute of Technology,0/48
  22. Characterization of Milk Clotting Proteases from Lactobacillus Spp.,LiuZuo/Harbin Institute of Technology,0/33
  23. The Relationship between the Streptococcus Thermophilus Exopolysaccharide Diversity and Fermented Milk Viscosity,ZhangLi/Harbin Institute of Technology,0/101
  24. Rapid Detection of Dairy Ingredients Using Near Infrared Spectroscopy,RongRong/Harbin Institute of Technology,0/52
  25. Improvement of Lactic Acide Bacteria Starter's Producing Conditions and the Influence to the Cheese Making,LiFang/Harbin Institute of Technology,0/50
  26. Development of Culture Starter for Industrial Production of Sayram Yoghurt,YangPeiJie/Nanjing Agricultural College,0/46
  27. The Study on Effects of Somatic Cell Count on the Properties of Raw Milk and Colby Cheese,ChenJianPo/Henan University of Science and Technology,0/6
  28. Effects of Heat Treatment of Bovine Milk and the Thermal-related Processes during Manufacture of Milk Powder on Protein Aggregation and Coagulation Properties,WangWeiJun/Harbin Institute of Technology,0/119
  29. Effects of Heat Treatment of Bovine Milk and the Thermal-related Processes during Manufacture of Milk Powder on Oxidized Flavor,LiYanHua/Harbin Institute of Technology,0/152
  30. Screening of Board Spectrum Bacteriocin-producing Lactic Acid Bacteria and Characteristic and Fermentation Condition Optimization of Bacteriocin,ZuoZhiLi/Dalian University of Technology,0/99
  31. Establishment of yoghurt texture parameters on sensory properties prediction model,HeJunFei/Yangzhou University,0/151
  32. Preparation and Activities of Astragalus Membranaceus Yogurt and Anemarrhena Asphodeloides Yogurt,ZhangRong/Hefei University of Technology,0/53
  33. Study on Fermentation Technology and Textural Properties and Flavor Components of Purple Sweet Potato Set-style Yoghurt,YangYingYing/Yantai University,0/219
  34. Survival of Free and Encapsulated Bifidobacterium Bifidum F-35and Their Effects on the Phvsicochemical. Microbiological, Rheological and Sensory Characteristics of Set-yogurt,Ahmed Hassan Mousa Mohamed/Jiangnan University,0/45
  35. The Influence of Protein Content in Raw Milk on Dielectric Properties,JiaYunPeng/Northwest University of Science and Technology,0/44
  36. Effect of Addition of Soy Protein Isolate on Goat Cheese Quality,ZhuMin/Shandong Agricultural University,0/14
  37. Study on the Materials of Natural Milk Flavor and Milk Flavoring by Enzymes,YaoZhengXiao/,0/34
  38. Selection of γ-aminobutyric Acid-producing Lactic Acid Bacteria and the Development of Functional Yoghurt,XianQianLong/,0/82
  39. Effect of Heat Treatment on the Properties of Casein Form Yak Milk,YangZuo/Gansu Agricultural University,0/68
  40. Factors Affecting Aerobic Plate Count and Relationship between Aerobic Plate Count and Endotoxin in the Milk of Chinese Holstein at Intensive Farms in South China,LiuZuo/Yangzhou University,0/67
  41. The Influence of Process Parameters on Crystallization Behavior of Margarine,ZhangZhiMing/Henan University of Technology,0/59
  42. Development on Compound Yogurt of Tartary Buckwheat and It's Quality Analysis,WangJingBo/West China University,0/112
  43. The Establishment of Immuno-PCR Method on Detecting the Residue of Chloramphenicol in Milk,LiuJing/Nanchang University,0/28
  44. Rapid Detection of Three Antibiotics in Goat Milk by Electronic Nose,ZhangYao/Northwest University of Science and Technology,0/46
  45. Study on Yogurt Cultures by Goat Milk-based Containing L.A. Strain,WangXiuLing/Northwest University of Science and Technology,0/28
  46. Research and Development of Tartary Buckwheat-peanut Yoghourt,WangZuo/Northwest University of Science and Technology,0/197
  47. The Production of Milk Protein Concentrate and the Application in the Stirred Yogurt,SunYanJun/Northwest University of Science and Technology,0/119
  48. Effects of Probiotics on the Edible Quality and Fatty Acids of Fermented Goat's Milk,ChenHui/Northwest University of Science and Technology,0/132
  49. Effect of Milk Powder Rich of Opioid Peptides on Human Intracellular Communication Networks and Its Evaluation on Anti-fatigue Action,XiaoXiaoJie/Tianjin University of Commerce,0/1
  50. Research on the Application of Lactobacillus Casei LC2W in Cheddar Cheese,JiaHongXin/Shanghai Ocean University,,0/18

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