北京理工大学珠海学院2016届本科生毕业设计Factory design of instant noodles with an annual output of 5000 tonsAbstractThis design is designed for the factory with an annual output of...

AbstractThis experiment uses laver,flour,pure milk and eggs as raw materials.Asingle-factor test was conducted on the addition amount of baking powder,theaddition amount of laver,t...

北京理工大学珠海学院2020届本科生毕业设计Annual production process design of 5000 tons of breadAbstractThrough consulting a lot of data,this design analyzes the research status of b...

Abstracts-polylysine and lysozyme are natural food preservatives derived frommicroorganisms.The bacteriostatic effects of g-polylysine and lysozyme wereanalyzed by plate counting m...

AbstractIn this paper,the extract of dictyophora indusiata was extracted by ethyl acetatemethod,and the fresh-keeping effect of the extract on grass Carp Surimi wasstudied.Under th...

北京理工大学珠海学院2020本科生毕业设计Annual output of 10,000 tons of yoghurt production plant process designBased on the analysis of the production process of solidified yoghurt i...

Design of a factory with an annual output of 100,000 tons ofquick-frozen flour productsAbstractBy consulting a large number of documents and materials,this design of quick-frozenfl...

北京理工大学珠海学院2020届本科生毕业设计Design of light steel workshop of Zhuhai food processing plantAbstractThis design is the light steel workshop design of Zhuhai food processi...

AbstractFrom September 2019 to February 2020,the butterfly species resources inZhangpu County were investigated and analyzed.According to the survey results,nearly 300 butterflies ...

AbstractIn this study,Sargassum fusiforme and yoghurt were used as the main raw materials todevelop a new type of yoghurt tablet by microwave technology.First of all,the single fac...