食品工程 第4页
三明市建宁县蝴蝶种类调查-知知文库网

三明市建宁县蝴蝶种类调查

AbstractButterfly collection will be conducted in Jianning County,Sanming City from May toOctober 2019.A total of 340 butterfly specimens were collected.After identification,theywe...
文章大全的头像-知知文库网文章大全5月29日 18:47
以土笋冻提取物为主要基质的果冻研制-知知文库网

以土笋冻提取物为主要基质的果冻研制

AbstractWith soil as the substrate,bamboo extract carrageenan tamarind gum and konjac gumwith adhesive,study the formulation and process of soil bamboo shoots jelly mixturedesign i...
文章大全的头像-知知文库网文章大全5月29日 18:48
槟榔芋病原菌的鉴定-知知文库网

槟榔芋病原菌的鉴定

AbstractIn recent years,the nutritional value,medicinal value,market demand and income of areca taro have increased steadily,which has brought a lot of high profits to many local f...
文章大全的头像-知知文库网文章大全5月29日 18:43
年产5万吨趣味酥性饼干生产车间设计-知知文库网

年产5万吨趣味酥性饼干生产车间设计

The design of the workshop for producing 50000 tons of interestingcrisp biscuits per yearAbstractCrispy biscuits are a kind of biscuits which are made of low gluten wheat flour as ...
文章大全的头像-知知文库网文章大全5月29日 18:45
年产10000吨配方乳粉工厂设计-知知文库网

年产10000吨配方乳粉工厂设计

北京理工大学珠海学院2020届本科生毕业设计Annual output of 10000 tons of FormulaMilk powder plant designAbstractThe design of the formula milk powder factory with an annual output of...
文章大全的头像-知知文库网文章大全5月29日 18:46
溶菌酶及ε-聚赖氨酸抑菌活性的响应面优化研究-知知文库网

溶菌酶及ε-聚赖氨酸抑菌活性的响应面优化研究

Abstracts-polylysine and lysozyme are natural food preservatives derived frommicroorganisms.The bacteriostatic effects of g-polylysine and lysozyme wereanalyzed by plate counting m...
文章大全的头像-知知文库网文章大全5月29日 18:47
竹荪菌盖提取物对鱼糜保鲜效果的研究-知知文库网

竹荪菌盖提取物对鱼糜保鲜效果的研究

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...
文章大全的头像-知知文库网文章大全5月29日 18:48
茯苓多糖红枣复合饮品的开发-知知文库网

茯苓多糖红枣复合饮品的开发

AbstractThis article is dedicated to the design of a Poria cocos polysaccharide,redjujube,Coix seed as raw materials of a composite drink.In the process of productdevelopment,the k...
文章大全的头像-知知文库网文章大全5月29日 18:43
南五味子酒的品质分析-知知文库网

南五味子酒的品质分析

AbstractThe basic physical and chemical indexes,main functional components andsensory quality of Schisandra chinensis were systematically analyzed.alcohol meter,potentiometric titr...
文章大全的头像-知知文库网文章大全5月29日 18:44
年产1万吨低盐海鲜酱油的工厂设计-知知文库网

年产1万吨低盐海鲜酱油的工厂设计

AbstractSoy sauce is an essential condiment in our daily life.Soy sauce can season our food andalso contains rich amino acids.Due to the improvement of economy and people's livings...
文章大全的头像-知知文库网文章大全5月29日 18:45