Quantitative determination of ganoderic acid H in SunRecome~ by Reversed-phase high performance chromatography;
RP-HPLC法测定双灵固本散中灵芝酸H的含量
Study on processing condition of cheese sauce with cheese powder;
用芝士粉生产芝士酱工艺条件的研究
The processing technology of Chinese cheese sauce was studied and the effects of concentrations of cheese powder, skimmed milk powder, whey powder, compound phosphate, modified starch and salt on the sensory and texture qualities of the sauce were investigated by single factor experiment.
本实验主要是针对芝士酱制作工艺进行研究,对芝士粉、脱脂奶粉、乳清粉、复合磷酸盐、变性淀粉和食盐等的添加量分别进行了单因素实验。
Study on processing condition of cheese sauce with cheese powder;
用芝士粉生产芝士酱工艺条件的研究
The processing technology of Chinese cheese sauce was studied and the effects of concentrations of cheese powder, skimmed milk powder, whey powder, compound phosphate, modified starch and salt on the sensory and texture qualities of the sauce were investigated by single factor experiment.
本实验主要是针对芝士酱制作工艺进行研究,对芝士粉、脱脂奶粉、乳清粉、复合磷酸盐、变性淀粉和食盐等的添加量分别进行了单因素实验。
Submerged Culture of Amauroderma rude and Optimum Extraction Process of It's Polysaccharide;
皱盖假芝深层发酵液多糖提取工艺优化研究