Dissertation　

About 279 item dissertation in line with TS275,Soft drinks query results,the following is 1 to 50(Search took 0.066 seconds)

  1. Studies on Germinated Brown Rice Vinegar and Its Beverages,ZengBo/Nanjing Agricultural College,0/22
  2. Study of Technology and Properties of Balsam Pear Compound Beverage Concentrate,ZhongWeiGeng/Tianjin University of Science and Technology,0/49
  3. A Study of Silver Carp Protein Beverage Processing Technology and Its Workshop Design,WangYiMing/Tianjin University of Science and Technology,0/25
  4. Studies on Purple Sweet Potato Vinegar and Its Beverages,ZhangShuYu/Nanjing Agricultural College,0/114
  5. Optimization of Synthesis of Bacterial Cellulose in Kombucha by Response Surface Methodology,TanLiLi/Anhui Agricultural University,0/50
  6. Tea Beverage Aseptic Production Line Control of Asepsis and Verification,YinZhiJian/Central South University,0/26
  7. 30Million Tons of Natural Plant Beverage of Year Processing Line,MaAoLei/Henan University of Technology,0/105
  8. Study on processing technology of lactic acid fermented beverage of Agaricus bisporus,MaZeQing/Shaanxi Normal University,0/135
  9. Preparation of High-active DVS Acetobacter Starter for Fruits and Vegetables,SunChangTao/Jiangxi Agricultural University,,0/40
  10. The Research of Jujube Vinegar Fermentation Processing Technic and Properties Comparision,HuaZhiXiu/Northwest University of Science and Technology,0/122
  11. Research on the Influence of Key Technology to Color and Turbidity of Black Tea Beverage,WangZuo/Agricultural University of Hebei,0/100
  12. Jujube Residues Fruit Vinegar Fermentation Technology Research and Nutrition,ZhaoSong/Agricultural University of Hebei,0/130
  13. Study on Vinegar of Ficus Carica L. Processing Technology,KouTianShu/Agricultural University of Hebei,0/81
  14. Research on Processing Technology of Yam and Peanut Milk,YangLi/Agricultural University of Hebei,0/77
  15. The Preparation of Milk Tea and Its Effect on Blood Lipid Level of Mice Having High Fat Feed,ShaoShuai/Hunan Agricultural University,0/3
  16. Study on Immobilized Fermentation for Red Bayberry Vinegar and Its Antioxidant Activity,XieSiZuo/Nanchang University,0/97
  17. The Study on Mixed Culture Fermentation of Immobilized Cells in Production of Kombucha Beverage,RenErFang/Guangxi University,0/113
  18. Study on the Process of Tartary Buckwheat Malt and Millet Mixed Cereal Beverage,LingMengShuo/Jiangnan University,0/221
  19. Development of a Potential Functional Ready to Drink Rice Beverage Using Amylolytic Lactic Acid Bacteria,Nalwoga Mariam/Jiangnan University,0/60
  20. Effects of Calcium-chelating Salts and Sugars on Stability of Formulated Dairy Beverage,YangXiaoZuo/Jiangnan University,0/89
  21. The Application of HACCP in Quality Control of Bottled Mineral Water for Drink,WangChengYe/Jilin Agricultural University,0/103
  22. Study on the Processing Technology of Broken-rice/Huyou Fruit Vinegar Beverage,YaoKunHua/Huazhong Agricultural University,0/120
  23. Study on the Brewing Technique and Component Analysis of Wild Jujube Vinegar,MaoLiHeng/Agricultural University of Hebei,0/88
  24. Study on Fermenting Citrus Full Fruit to Make Vinegar and Low Bitter Citrus Fruit Vinegar Beverage,ChenXueXian/Hunan Agricultural University,0/6
  25. The Study of Blueberry Vinegar Processing under the Condition of Immobilized Fermentation,RongZhiXing/Zhejiang Technology and Business University,0/4
  26. Research on the in Vitro Xanthine Oxidase Inhibitory Activity and Technology for Compound Beverage of Chinese Herbal Extracts,LiuZuo/South China University of Technology,0/92
  27. Research on Browning and the Change of Main Active Substance Content during Lycium Barbarum Juice Making,LiuWei/Ningxia University,0/3
  28. Study on Processing and Stability of Ginkgo Juice,YangZuoZuo/Qilu Industrial University,0/2
  29. Beverage Packaging and Design in Brazil,LuoJie（ROGER）/Nanchang University,0/24
  30. Trichosanthes Polysaccharide and Its Beverage Quality, Activity and Safety Evaluation,ZhangHaiBo/Hefei University of Technology,0/38
  31. Production of Drawing Soy Beverage Produced with Sticky Lactobacillus Plantarum70810,LiChengCheng/Nanjing Agricultural College,0/38
  32. Application Research on Soluble Soybean Polysaccharides in Acidic Protein Drink,ZhangYiLan/East China Normal University,0/44
  33. Astudy on Enhancing Green Tea Beverage Quality Via Ultrasonic Extraction Assisted with β-CD Encapsulation,ZuoPing/Jiangnan University,0/131
  34. Identification of Gluconacetobacter Spp and Synthesis of Bacterial Cellulose in Kombucha,ZhouYan/Anhui Agricultural University,0/32
  35. Large-scaled Production Technology of Neutral Cereal Stiff Paste,LiZhe/Shandong University,0/13
  36. Control of Dairy Product Quality and Study on Fermented Vegetable Milk Drinks,ZhengMeng/Inner Mongolia Agricultural University,0/22
  37. Research and Application of Smartongue and Smartnose in Brand Identity and Quality Stability of Coconut Milk,ChenLing/Zhejiang Technology and Business University,0/16
  38. Preparation of Xylooligosaccharides-enriched Wheat Bran Beverage Via Enzymatic Approach,ChengXiJu/Jiangnan University,1/145
  39. Study on Whey Tea Beverage,HuangYuFeng/Inner Mongolia Agricultural University,0/25
  40. Studies on Technology and Properties of Batata(Compound) Beverage Concentrate,SuRuiLi/Tianjin University of Science and Technology,0/150
  41. Construction of Alkaline Proteinase Gene Engineering Strains and Applied Research of Spi Applied to Milk Beverages,LangShuangJing/Heilongjiang Bayi Agricultural University,0/53
  42. Changes of Chlorogenic Acids in the Eucommia-based Vinegar Products Due to Different Processing,SongTaoRan/Beijing Forestry University,0/55
  43. Analysis of Contamination of Microorganism on the Tea Drink Production Line,WangYang/Wuhan Polytechnic University,0/59
  44. Research on Preparation of High-yielding Buckwheat Favonoids under UV Stress and Development of Comprehensive Nutrition Beverage,WuYingChun/Jilin Agricultural University,0/59
  45. Study on Preparation and stability of waxy corn juice of double enzyme method,LinMeiJuan/Nanjing Normal University,0/90
  46. The Studies on a Kind of Low-alcoholic Cider with Increasing Fermented Fragrance,GeYouHui/Henan University of Technology,0/136
  47. Research on Processing Key Technology of Citrus Changshanhuyou Fruit Drinks,XingJianRong/Chinese Academy of Agricultural Sciences,0/74
  48. Research on the Preparation and Stability of Bama Hertpseed Protein Beverage,ChenCongYing/Jiangnan University,0/96
  49. Studies on the Processing Technology of Fermented Tea Fruit Vinegar,ZhangFang/Anhui Agricultural University,0/100
  50. Studies on the Gorgon Fruit Beverage’s Sterilization and Related Equipment Simulation,GuoXu/Beijing Forestry University,0/91

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