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Keyword [Dairy]
Result: 21 - 40 | Page: 2 of 10
21. Design Of Dairy Plant With Annual Output 90,000 Tons
22. Isolation And Identification Of Lactic Acid Bacteria From Dairy Products In Tongliao Pastoral Area And Studies On The Fermenting Capability And The Preservability
23. Study On The Cholesterol-reducing Characteristic Of Lactobacillus Isolated From Traditional Dairy Products In Pasture Region Of Inner Mongolia
24. Producing Of AflatoxinM1 Kits And Raw Dairy Safety Alert Of AflatoxinM1
25. The Application Of HACCP To Production Of UHT In Dairy Industry Of Hangzhou
26. Study On Treatment Of Dairy Wasterwater By AAFEB Reactor
27. Experimental Study Of High And Low Concentration Dairy Wastewater By Anaerobic And Aerobic
28. Experimental Study Of High Concentration Organic Wastewater Reclamation By Using MBR
29. Study On The Pretreatment For Dairy Wastewater And Paper Making Wastewater By Hydrolysis And Acidification
30. Study On Dairy Wastewater Treatment With Hydrolytic Acidification-Biological Aerated Filter Process
31. Emissions Of Greenhouse Gases From Dairy Manure And Influencing Factors
32. The Study Of The Chemical Composition In Milk And Dairy Products
33. Study On The Efficiency Of ASBR-SBR Process For The Dairy Manure Wastewater Treatment At Ambient Temperature
34. Research On Chemical Composition In Dairy Fan And Identification Of Lactic Acid Bacteria From Acid Whey In Yunnan
35. Screening Of LAB Strains Isolated From Minority Natural Fermented Dairy Products With High-acetaldehyde Producing And Optimizing Their Fermentation Conditions
36. GABA Formation By Lactobacillus Pentosus Stains Used In Dairy Industry
37. Study On Solid-phase Synthesis Of Immunity Active Peptide And Its Application In Reducing SCC In Dairy Cow
38. Rapidly Inspecting Of Liquid Dairy Products Quality By Near-infrared Spectroscopy Analysis
39. Study On The Live Probiotics Straw And Its Application In Dairy
40. The Screening And Identification Of LAB Strains Isolated From Traditional Dairy Products With γ-aminobutyric Acid Producing And Optimizing Their Fermentation Conditions
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