1.
Study on vulcanization characteristics of acid coagulated and microorganism coagulated natural rubber
酸凝固天然橡胶和微生物凝固天然橡胶硫化特性研究
2.
Sour, curdled milk.
酸奶酸的、凝固的牛奶
3.
Application of Nisin for avoiding postacidification of solidification yoghourt
Nisin在凝固型酸奶后酸化控制中的应用
4.
Research on the Characteristics of Solidication Type Leben during the Storage
凝固型酸奶在储存过程中的特性研究
5.
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
乳酸细菌产生的酸足以使乳蛋白质凝固。
6.
Impact of Propylene Glgcol Alginate on Yogurt
海藻酸丙二醇酯(PGA)对凝固型酸乳结构的影响
7.
Test method for industrial stearic acids--Determination of titer
GB/T9104.5-1988工业硬脂酸试验方法凝固点的测定
8.
watery part of milk produced when raw milk sours and coagulates.
当生奶变酸和凝固时，形成的像水一样的部分。
9.
Research on Nutritional and Healthy Solidifying Yogurt of Kiwi Fruit and Chinese Date Juice
凝固型猕猴桃、红枣汁营养保健酸奶的研制
10.
Study on Dehydrogenases Immobilization by Alginate-Silica Hybrid Gels;
海藻酸—二氧化硅杂化凝胶固定化脱氢酶研究
11.
Preparation of Supported Oxides Solid Super-acid Catalyst by Sol-Gel Method;
溶胶—凝胶法制备复合氧化物固体超强酸催化剂
12.
The Study of Transgluminase's Application in Firm Yoghurt;
转谷氨酰胺酶在凝固型酸奶中的应用研究
13.
Studies on Polyacrylic Acids and Phenolic-Formaldehyde as Carrier For Immobilization of Enzyme;
固定化酶的载体聚丙烯酸和PF凝胶的研究
14.
Application of HACCP in Production Process of Congelation Sour Milk;
HACCP体系在凝固型酸牛乳生产过程中的应用
15.
Research on Dexamethasone Acetate Solid Lipid Nanoparticles Gel
醋酸地塞米松固体脂质纳米粒凝胶剂的研究
16.
Immobilization saccharomyces cerevisiae alcohol dehydrogenase on cross-linked calcium alginate beads
交联海藻酸钙凝胶固定化酵母醇脱氢酶研究
17.
DEVELOPMENT OF SET GINSENG FRUIT YOGURT AND DETERMINATION OF NUTRITIONAL COMPONENT
凝固型人参果酸奶的研制与营养成分的测定
18.
Research on Ethyl Acetate Used as New Type of Water Glass Curing Agent
乙酸乙酯作为新型水玻璃凝固剂的研究