不同电荷生物聚合物对聚赖氨酸的抑菌活性研究
Abstractg-polylysine is a natural food preservative,but its bacteriostatic effect isrelatively poor compared with that of synthetic chemical preservatives.In this paper,the interac...
可食植物与益生菌的协同作用及功能性食品的初探
北京理工大学珠海学院2020届本科生毕业论文Synergistic effect of edible plants and probiotics and first explorationon functional foodAbstractEdible plants,including vegetables,fruits,...
年产9000万只医用防护口罩生产工艺设计
北京理工大学珠海学院2020届本科生毕业设计Production process design of 90 million medical protectivemasks annuallyAbstractAffected by the new crown epidemic,the demand for masks will...
年产50000吨调理香肠生产工艺设计
Annual output of 50 thousands tons of conditioned sausageproduction process designAbstractThe conditioned sausages in this design are novel ham sausage with calciumnutrition.Collec...
樟脑酸为手性中心联苯类液晶的制备与性能研究
AbstractChiral liquid crystal material is one of the hot and difficult points in liquid crystalfield.Chiral liquid crystal materials are highly valued for their unique optical ande...
《皇城·寻梦》书籍装帧设计
本科论文摘要书籍装帧被称作“书籍的艺术”。它是将书籍中的思想、艺术元素与其外观内容、局部、整体完美融合的,用一种最直观视觉艺术呈现出来。随着书籍装帧设计的发展以及人们对书籍艺术的重...
《寻香米酒》包装设计
本科论文摘要随着我国社会经济的发展和物质生活水平的提高,中国酒产业在工艺制造技术上的已经达到非常成熟的程度,行业竞争也愈发激烈,各品牌商家都注重酒类的包装设计,市面上的酒类包装设计...
浮世绘艺术在服装设计中的再创造
北京理工大学珠海学院设计与艺术学院2020届本科生毕业设计The recreation of ukiyo-e art in costume designAbstractUkiyoe,as one of the representatives of Japan,is a school of painting t...