Dissertation > Excellent graduate degree dissertation topics show

TRF detection method combines traditional method to evaluate the quality of raw milk

Author: GuoHaiBin
Tutor: ZhangShaoHui
School: Shanghai Jiaotong University
Course: Of Food Science
Keywords: Raw milk quality evaluation Traditional detection methods Terminal restriction fragment analysis (TRF)
CLC: TS252.7
Type: Master's thesis
Year: 2011
Downloads: 16
Quote: 0
Read: Download Dissertation

Abstract


Related Dissertations

  1. The Influence of Antibiotics on Yogurt During the Fermentation,TS252.54
  2. Freeze-dried and Keep-alive Lactic Acid Bacterial (LAB) Key Technology Research,TS252.54
  3. Study on Processing Technology and Ingredients Influencing the Quality of Imitation Mozzarella Cheese,TS252.53
  4. The Study on the Processing Technology of Direct-acidified Quark Cheese,TS252.53
  5. The Capillary Electrophoresis Fingerprint of Holstein Bovine Milk Proteins and Its Application,TS252.7
  6. Effect of Ingredients in Cheese Milk on the Water Holding Capacity of Fresh Cheese,TS252.53
  7. The Development of ATPase Defective Culture Starter of Lactobacillus Bulgaricus,TS252
  8. Self-assembled ring fluorescence microscopy imaging techniques in the detection of antibiotic content in milk and biochemical samples,TS252.7
  9. Epitope Mapping of Bovine a-lactalbumin,TS252.1
  10. Expression of a Tandem of Epitopes on Bovine Beta-lactoglobulin Allergen,TS252.1
  11. The Diversity of Lactic Acid Bacteria in Fermented Milk Products of China,TS252.1
  12. Preparation of Antioxidative Peptides from Whey and Study on the Bioactivity,TS252.9
  13. Casein component separation , and purification of,TS252.1
  14. Studies on Improving the Content of CLA in Fermented Milk,TS252.54
  15. Effect of Pulsed Magnetic Field on the Microorganisms and Enzymes in Milk,TS252.1
  16. The Study on Stability and Application of Lb. Casei Direct Vat Set,TS252.1
  17. Effects of Different Heating Conditions and Addition of Reconstituted Milk on the Heat Indices in the Milk,TS252.1
  18. Study on the Set Yoghurt Processing Technology of Goat Milk,TS252.54
  19. The Applied Technology of Different Starter Cultures in Goat Cheese,TS252.53
  20. The Components, Functions and Fermentation Parameters of Kefir and Kefir Walnut,TS252.1

CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > The dairy processing industry > Product standards and testing
© 2012 www.DissertationTopic.Net  Mobile