Cholesterol removal from cream with β-Cyclodextrin;
β-环状糊精法去除稀奶油中胆固醇的研究
Determination of cholesterol content in cream by O-phthalaldehyde sulphuric acid colorimetry;
邻苯二甲醛-硫酸比色法测定稀奶油中胆固醇含量
Xanthine oxidase was purified by butyl alcohol-treat,(NH4)2SO4 fractionation,Sephadex G-25 and DEAE-Sepharose FF Ion exchange chromatography from fresh cream.
采用正丁醇处理、硫酸铵沉淀、凝胶过滤层析和阴离子交换层析等分离技术,从新鲜的稀奶油中纯化得到SDS-PAGE电泳纯的黄嘌呤氧化酶,其最终回收率为19。
The pretreatment methods of butterine were co.
比较了人造奶油的预处理方法,测定了人造奶油中的镍,加标回收的最大相对标准偏差为5。
Study on the creamy pudding of dairy desserts;
牛奶甜点-奶油布丁的研制
The Development of Low-calorific Oil-in-water Margarine;
低热值水包油型人造奶油的研制
Study on stability of whipping margarine;
搅打型人造奶油稳定性研究
Present situation and development tendency of China margarine;
中国人造奶油的现状及发展趋势