北京理工大学珠海学院2020届本科生毕业论文Annual output of 5000 tons of Health yellow rice wine productionfactory designAbstractOn the basis of traditional yellow rice wine,Health ye...

Nisn and Lysozyme based natural preservatives.In this study,the concentrationand action time of Nisn and Lysozyme are determined by single factor experiment,and the optimal bacteri...

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...

AbstractThis paper is devoted to develop a kind of flavoured rice cake with Poria Cocospolysaccharide,Euryale ferox and indica rice as raw materials.In the process ofproduct develo...

AbstractIn this study,the technology of biscuit was studied by fuzzy mathematicalevaluation method and response surface methodology.The biscuits are madeof red beans,job's tears an...

北京理工大学珠海学院2020届本科生毕业设计Design of an annual output of 50,000 tons of tough biscuitproduction lineAbstractOver the years,person's living standards have improved,the ...

北京理工大学珠海学院2020届本科生毕业设计Production Process Design of 5000 Tons of Safety Colored GlassTransparent InkAbstractThe transparent ink is mainly prepared by mixing the hi...

AbstractIn this paper,Larimichthys crocea,an important mariculture fish in China,was takenas the research object.In order to explore the effect of compound Chinese herbal medicineo...

干姜大枣饮料提取工艺及矫味技术研究袁博文摘要目的：本文旨在研究干姜大枣饮料酶解超声法提取工艺，并且通过矫味技术掩盖姜辛辣味，研制一款干姜大枣饮料。方法：本文以干姜和大枣为主要材料，...

AbstractFrom may to November 2019,a preliminary survey was conducted on the butterflyspecies in cuiping lake,gutian county,and 98 species were found in 8 families,51 genera.They ar...