AbstractIn order to explore the best technological conditions for making pickled pepper,bambooshoot and beef sauce,through studying the technological process of the experiment,flav...

peel by ultrasonic assisted extraction was determined.The effects of fivefactors,such as solid-liquid ratio,ethanol concentration,ultrasonic extractiontime,temperature and power,on...

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...

北京理工大学珠海学院2020届本科生毕业设计Annual output of 2000 tons of plucking noodleproduction factory designAbstractPlucking noodle,with wheat flour as the main raw material,addi...

北京理工大学珠海学院2020届本科毕业生设计Factory design of low sugar and low fat cookies with an annual outputof 10,000 tonsAbstractTraditional cookie is a kind of food with high oi...

北京理工大学珠海学院2020届本科生毕业设计Design of a 2500 ton a L-malic acid fermentation plantAbstractThis design focuses on the basic production process of 2500 t/a L-malic acid p...

3通过引入石墨烯防腐蚀技术，极大的提升了无电镀镍电极的化学稳定性，并制备出了具有高机械稳定性和高化学稳定性的G0超级电容器，从而解决了无电镀镍金属电极难以应用于电化学领域的问题。研究...

北京理工大学珠海学院2016级本科生毕业设计Design of citric acid fermentation plantwith annual output of 6000 tonsAbstractCitric acid,is a kind of tricarboxylic acid compounds,easily ...

北京理工大学珠海学院2016届本科生毕业设计Annual output of 10000 tons of low-sugar preserved fruitprocessing plant designAbstractThe low-sugar preserved fruit in this design is a low...

北京理工大学珠海学院2020届本科生毕业论文Preparation of enterprise reference by HCV-DAS enzyme-linkedimmunoassayAbstractFor hepatitis C virus antibody diagnostic reagents enterprise...