Dissertation　

About 750 item dissertation in line with TS27,Beverage cold manufacturing industry query results,the following is 201 to 250(Search took 0.030 seconds)

  1. Study of Chemical Composition and Spectroscopic Characteristic of Liu Pao Tea and the Liquid Ferment of Eurotium Cristatum,WuQiong/Northeast Agricultural University,0/134
  2. Concentrated Tea Soup Produced by Pulsed Electric Field and Freeze Concentration,LiYanJie/Fujian Agriculture and Forestry University,0/130
  3. Study on γ-Aminobutyric Acid Pu-Erh Tea,YangSiRun/Yunnan Agricultural University,0/131
  4. Development of Soybean Protein Isolated Ice Cream and Investigation of Its Function,LiuLi/Northeast Agricultural University,0/128
  5. Studies on the Technology of Granulation of Instant Black Tea by Fluidized Bed and the Storage Characteristics of the Products,ZhouZuoNiu/Zhejiang Technology and Business University,0/109
  6. The Application of Soybean Soluble Polysaccharide in Acidified Milk Beverage,ShaoDanDan/Jiangnan University,0/135
  7. Study on Tea-based Adsorption Material,WangYanWei/Fujian Agriculture and Forestry University,0/129
  8. Research on Rapid Measurement Methods and Finger-print of Tea Products Using NIR,GaoYuPing/Zhejiang University,0/142
  9. Study the Development of the Microorganism and the Quality of Fu Brick Tea during the Processing,ZhaoRenLiang/Hunan Agricultural University,1/160
  10. The Study of Southern Shaanxi Dark Tea Processing Craft,ZuoLieJuan/Northwest University of Science and Technology,0/150
  11. Study of Improving the Flavor of Tea Beverages by Enzymolysis Technology,GuoZuoWei/Zhejiang University,0/123
  12. Functional Components Analysis on the Filtrate after Essential Oil Extraction of Rose and Utilization,ShiShuangNi/Zhejiang Technology and Business University,0/130
  13. Study on the Development of Honey Non-alcoholic Fermentation Beverage,TangZuo/Fujian Agriculture and Forestry University,0/150
  14. Study on the development and utilization of the residue and speciation in Ziyang selenium in selenium rich tea,JiaoZiMing/Shaanxi Normal University,0/153
  15. Study on Biological Characteristics and Digestive Enzyme Activities of ’JinHua’ Fungi from Fuzhuan Brick Tea,DingZuo/Shaanxi University of Science and Technology,0/161
  16. Preliminary Study on Lactic Acid Fermentantion of Defective Friuts and Vegetables and Their Fanction,XuChangLiang/Northwest University of Science and Technology,0/157
  17. A Study on Processing Technology of Instant Tea with High Ester-catechin and EGCG Contents,ZhaoWenJing/Fujian Agriculture and Forestry University,0/155
  18. Preparation of Catechins and Theanine by Adsorption Separation from Tea Extracts,DongZhanBo/Zhejiang University,0/183
  19. Study on the Processing Technology of Apricot Pulp Solid Beverage,LiuChao/Xinjiang Agricultural University,0/180
  20. Study on the Technological Processing and Quality of Shandong Congou Black Tea,SunQingNa/Shandong Agricultural University,0/185
  21. The Research about Intelligent Temperature Control System Applying in Tea Drying Machine,HuangJiaChun/Fujian Agriculture and Forestry University,0/188
  22. Study on Processing Technology of Amino Acid-enriched Instant Tea,ShangZuo/Chinese Academy of Agricultural Sciences,1/130
  23. The Study of the All-grape Juice on the Preparation Process Parameters and Formulation,LiuSiZuo/Qiqihar University,0/194
  24. Research on the Roller-type Infrared Machine for Green Removing of Tea,HaoChaoHui/Shandong University of Technology,0/188
  25. Whey Protein in Sports Drinks Research,HuFangHao/Hunan Agricultural University,0/220
  26. Speciation Preliminary Analysis of Selenium in Ziyang Selenium-enriched Tea and Extraction of Selenium-enriched Component,GaoErDong/Shaanxi University of Science and Technology,0/240
  27. Yeast Screen for Kvass and Optimization of Its Fermentation Techniques,ZhaoXiao/Northeast Agricultural University,0/191
  28. Extraction of Functional Components in the Pepper and Research on Pepper Beverage,MaHongJing/Jilin Agricultural University,0/239
  29. Studies on Processing Technology Inlfuence Factors of the Gujube’s Nutrition Function and Compound Protein Everage,WangFuGang/Henan University of Technology,0/234
  30. Relativity Study on the Specific Thermophiles Dynamic Variation with Quality in Puer Tea Pile-Fermentation Process,KongXiangJun/Kunming University of Science and Technology,0/241
  31. Improved Screening of Probiotic Lactic Acid Bacteria Specific for Fruit-vegetable Beverages Fermentation and Its Fermentation Technology,SongSuHua/Nanchang University,0/247
  32. A Study on Extraction Techniques for White Tea Beverage,LiJie/Fujian Agriculture and Forestry University,0/240
  33. Mechanism of Bloom in Lauric Cocoa Butter Substitutes Based Chocolate and Its Modification,WangFengYan/Jiangnan University,0/241
  34. Study on Predominant Microorganism and Enzyme and Their Relations to Main Functionality Components during the Fermentation Process of Pu’er Tea,FuXiuJuan/Tianjin University of Commerce,0/260
  35. Systematic Research on Chinese Non-Camellia Tea,HanBiQun/Beijing Union Medical College,0/238
  36. Research on the Key Technology of Polysaccharide-enriched Lycium Barbarum Solid Beverage,QiuZhiMin/South China University of Technology,0/240
  37. Flora Diversity and Fermentation Process Codition of Fuzhuan Brick-tea in Hunan Area,HuZhiYuan/Hunan Agricultural University,0/259
  38. Honey Honeysuckle Flower of Kudzuvine Therapy Functional Research and Development of Functional Drinks,FengNa/Shandong Normal University,0/250
  39. The Study of the Waxy Corn Beverage on the Technology and the Stability,ZhouHongFang/Qiqihar University,0/308
  40. Study on the Fermentation Production of Apple Vinegar from Apple Pomace,GuoDong/Shandong Institute of Light Industry,0/264
  41. Study on Pumpkin and Pitaya Juice Fermented by Probiotics,QiuYu/South China University of Technology,0/281
  42. Study on Polyphenol Extraction and Decaffeination Process of Pu-erh Teas,WangJie/South China University of Technology,0/326
  43. Study on the Microbial Populations and Their Effect on the Formation of Tea Quality in the Process of "Fungi Growing on Loose Tea",HeHongXia/Hunan Agricultural University,1/198
  44. The Development and Functional Study of Hawkthorn and Astragalus Membranaceus Compound Resisting Apolexis Beverage,ZhangHaiPing/Henan Institute of Science and Technology,0/344
  45. Business Plan of Naked Fruit Ics Shop,ZuoZuoHai/South China University of Technology,0/328
  46. Study on Innovative Processing Technology of Fujian Congou Black Tea,HeHongZhou/Fujian Agriculture and Forestry University,0/404
  47. Research on the Preparation Process of Juice-oat Beverage,CaoPan/Jiangnan University,0/442
  48. Analysis of Aromatic Profile and Application on Product Quality Authentification of Tea(Camellia Sinensis),LinJie/Zhejiang University,0/416
  49. Study on the Stability of the Dual-protein Dairy Products and Milk Beverage,ChaiMingYan/Ocean University of China,1/283
  50. Study on Oats Fermented Beverage,GeLei/Jiangnan University,0/491

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