食品工程 第15页
几个冬小麦品种(系)主要农艺性状配合力与遗传力初探-知知文库网

几个冬小麦品种(系)主要农艺性状配合力与遗传力初探

In order to explore the relationship between combining ability of main agronomic traits ofdifferent varieties of winter wheat and heredity of hybrid offspring,more hybrid combinati...
文章大全的头像-知知文库网文章大全5月29日 18:44
年产1万吨绿茶葡萄籽复合型果冻工厂设计-知知文库网

年产1万吨绿茶葡萄籽复合型果冻工厂设计

北京理工大学珠海学院2020届本科生毕业设计Annual output of 10 thousand of Green tea and grape seeds compound jellyproduction factory designAbstractGreen tea and grape seeds compound ...
文章大全的头像-知知文库网文章大全5月29日 18:45
可口革囊星虫胶原蛋白肽即食凝胶的研制-知知文库网

可口革囊星虫胶原蛋白肽即食凝胶的研制

AbstractThe research explores the main raw materials for the tasic cystic starworm wall,with jelly powder,xylitol and cyclosaralex as the ingredients,the basic processof making rea...
文章大全的头像-知知文库网文章大全5月29日 18:44
蟹黄酱的研制-知知文库网

蟹黄酱的研制

AbstractIn this study,the crab roe and crab meat of blue crab were used as raw materials,and the production formula and technology of crab paste were optimized by singlefactor expe...
文章大全的头像-知知文库网文章大全5月29日 18:46
竹荪不同部位抑菌效果的研究-知知文库网

竹荪不同部位抑菌效果的研究

AbstractIn this paper,the antibacterial activities of ethyl acetate extracts from differentparts of Dictyophora indusiata such as fungus skirt,fungus stem,fungus cover and v-olva w...
文章大全的头像-知知文库网文章大全5月29日 18:48
番茄洋葱辣椒酱的制作工艺研究-知知文库网

番茄洋葱辣椒酱的制作工艺研究

AbstractIn order to study the optimum technological conditions of tomato and onion hot peppersauce,the orthogonal experiment was carried out on the basis of single factor experimen...
文章大全的头像-知知文库网文章大全5月29日 18:43
年产6万吨L-赖氨酸的生产车间设计-知知文库网

年产6万吨L-赖氨酸的生产车间设计

北京理工大学珠海学院2020届本科生毕业设计The annual output of 60,000 tons of lysine fermentation workshopdesignAbstractThe purpose of this design is to design an l-lysine fermentati...
文章大全的头像-知知文库网文章大全5月29日 18:45
食品中山梨酸成分的分析检测-知知文库网

食品中山梨酸成分的分析检测

南通职业大学毕业设计(论文)食品中山梨酸成分的分析检测摘要食品中添加的山梨酸含量过高,如果消费者长期服用这种食品,很大程度上会危害人体健康,因此,食品中山梨酸的含量是是至关重要的。...
文章大全的头像-知知文库网文章大全5月29日 18:46
低盐对可口革囊星虫成活率、生理指标及组织变化的影响-知知文库网

低盐对可口革囊星虫成活率、生理指标及组织变化的影响

AbstractIn order to investigate the response mechanism of Phasolosmaesculenta to low salinity,the control group was natural seawater.Themortality rate of Phasolosma esculenta under...
文章大全的头像-知知文库网文章大全5月29日 18:43
白茶糯米酒的工艺研究-知知文库网

白茶糯米酒的工艺研究

AbstractIn this paper,glutinous rice and white tea were used as the main rawmaterials,and the glutinous rice wine prepared by fermentation wasblended with the white tea extract to ...
文章大全的头像-知知文库网文章大全5月29日 18:43