Dissertation　

About 750 item dissertation in line with TS27,Beverage cold manufacturing industry query results,the following is 351 to 400(Search took 0.077 seconds)

  1. Study on the Technical Factors for Keep Freshness of Famous Quality Green Tea,HuXiangWen/Hunan Agricultural University,1/187
  2. The Studies on the Techniques Against Colour Variation and Precipitation of Green Tea Drink,NingJingMing/Anhui Agricultural University,4/653
  3. The Research of Vegetable Protein-Coffee Drink and the Analysis of Its Aroma,CaiRuiLing/Tianjin University of Science and Technology,1/495
  4. Beverage Development and Chlorogenic Acid Extraction from Sunflower Kernel,WangZhiHua/Tianjin University of Science and Technology,3/471
  5. Study on the Technology and Property of Hazelnut Protein Beverage,LiXiaoHua/Tianjin University of Science and Technology,4/504
  6. Study on Manufacturing Process of Pu-erh Tea Drink,ChenJinHua/Hunan Agricultural University,3/896
  7. Studies on Photo-electronic Sensor and Central Control System of Photo-electronic Tea Stalk-Sorting Machine Controlled by Microcomputer,XiePeng/Hunan Agricultural University,0/149
  8. Study on Selecting and Optimizing Technological Conditions of Producing Concentrated Tea Juice with High Concentration and No Sediment,YanZhi/Southwest Agricultural University,0/294
  9. Study on Petrifilms for Detection of Total Colonies in Beverages,LiTieNiu/Southwest Agricultural University,4/465
  10. A Study on Maintenance of Volatile Compounds and Related Processing Parameters of Ready-to-drink Green Tea,SunQiFu/Zhejiang University,1/286
  11. Research on the Quality and Processing Technique of the Fresh Green Tea Juice,JiangWenLi/Zhejiang University,7/560
  12. Study on the Catalysis of Immobilized Enzymes on Green Tea Drink to Improve Aroma Quality,LvLianMei/Zhejiang University,3/392
  13. Study on the Fermentation Process of Jujube Dates Puree by Lactic Acid Bacteria,GaoZuo/Northwest University of Science and Technology,5/928
  14. Pine nut protein beverage stabilizer preferred its study of the stability of the product,WangHuiFei/Jilin Agricultural University,6/586
  15. Studies on the Application of Microwave-Heating Technique on the Processing of Oolong Tea in Southern Fujian,LuoLi/Fujian Agriculture and Forestry University,1/231
  16. Green tea beverages extraction method and ceramic membrane filtration of,ShiSiQuan/Anhui Agricultural University,3/393
  17. Studies on Processing Technology of the Acidic Jujube-pinenut Compound Protein Beverage,RaoGuoHua/Shaanxi Normal University,10/739
  18. Effect of Selenium on Yield and Quality of Tea and Antoxidant Activity and Anti-Hepatocarcinoma Function of Selenium-Enriched Green Tea,XuJuan/Nanjing Agricultural College,9/460
  19. Study on the Processing Technology of Houttuynia Cordata Thunb Herb Drink,ChengWenJian/Fujian Agriculture and Forestry University,1/406
  20. A Study on Solubility Characteristics of Separated Protein of Bitter Almond and of Complex Sour Beverage and Development,BaoYan/Inner Mongolia Agricultural University,3/253
  21. Studies on Extraction Kinetic Changes and Beverage Development of Ampelopsis Grossedentata,ZhangXiaoXiao/Central South Forestry University,1/182
  22. Studies on Enzymatic and Biochemical Mechanism Correlated with Rotation (Zuo-qing) Technics of Oolong Tea,TangZuo/Hunan Agricultural University,4/214
  23. Effect of Two Different Scenting Technology on the Change of Aromatic Constituents and TP of Jasmine Tea,ZhangWei/Southwest Agricultural University,0/309
  24. Analysis on Aromatic Constituents of Fragrant Flowers,WangJianZuo/Southwest Agricultural University,0/295
  25. Study on Aroma Change of Green Tea Beverage in the Process,LiangJing/Zhejiang University,3/396
  26. Study on the Processing Technology of Cordyceps-tea Drink,TanXiaoRong/Southwestern University,1/734
  27. Study on the Main Technology Parameters of Fresh Green Tea Juice Production,MeiYu/Anhui Agricultural University,1/488
  28. Quantitative Analysis by NIR Spectrum Technic for the Main Components of Savor in Green Tea,LuoWenWen/Zhejiang University,4/445
  29. Study of Water-fast Protein and Enzymatic Effect in the Green Tea,NiJun/Zhejiang University,0/255
  30. Study on Composition of Pigments of Fresh Green Tea Juice and the Color-keeping Technology,PanShunShun/Zhejiang University,4/378
  31. Study on the Chemical Fingerprint of Aroma of Ilex Latifolia Thunb and Inhibiting Bacteriae Effect of Some Peculiar Components,WangGuoQing/Zhejiang University,1/314
  32. Technology of Ginger Beverage Concentrate,ChenYaXue/Jinan University,1/747
  33. Study of Preparation Technology of the Low Viscidity Refreshing Rice Beverage,TianLiChun/Jinan University,3/379
  34. Strengthening the immune system , relieve physical fatigue research and development of health drinks,DengZuoXiang/Sichuan University,1/753
  35. Green tea beverage cold muddy characteristics,YangHong/Yangzhou University,0/381
  36. Technology Research on Improving the Stable Quality during Storage of Green Tea,HuangZuoZuo/Nanjing Agricultural College,3/383
  37. Effects on Presservation of Green Tea by Technologies of Microbiolgy and Steaming,CaoYeZhong/Nanjing Agricultural College,1/309
  38. Study on Processing of Rice Milk,WangZhengJie/Huazhong Agricultural University,6/796
  39. Preparation of Cloudy Juice Beverage from Opuntia Milpa Alta with the Nutritional and Bioactive Components,YaoFang/Jiangnan University,1/422
  40. Cocoa Beverage and the Research on Its Stability,YinLuQin/Jiangnan University,5/446
  41. Effects of Xanthan Gum to the Stability of CMC Stabilized Acidified Milk Drinks,CaoWeiChun/Jiangnan University,12/1008
  42. Primary Studies on the Stability and Bioactive of Ganoderma Lucidum Beverage,WangHongQing/Huazhong Agricultural University,0/438
  43. Study on Reagent-Free Ion Chromatography in Beverage Analysis,ZengAiMin/Huazhong Agricultural University,3/216
  44. Study on Processing Technology of Titian Xiufeng Tea,TangHaiYan/Huazhong Agricultural University,0/198
  45. Studies on Processing Technique of Clear Pumpkin Beverage,XuYingYi/Northeast Agricultural University,1/743
  46. The Study on the Chinese Medlar(Lycium) and Green Tea Beverage by Lactic Acid Fermentation,ChenWanGeng/Beijing Forestry University,3/493
  47. Research on Extraction, Purification and Structure Identification of Antiallergic Ingredient from Guangxi Sweet Tea,GaoChengHai/Guangxi University,0/208
  48. Study on the Process of Functional Bitter Melon Beverage,ZhangBao/Harbin Institute of Technology,0/660
  49. Study on the Processing and Color Stability in Storage of the Combined Juice with Carrot and Orange,YeBo/Sichuan Agricultural University,3/632
  50. Study on the Techniques of Producing and Cloud Stability of Carrot-apricot Compound Juice,WuZhiHai/Sichuan Agricultural University,2/647

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