Cream of ham soup

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

Study on the formation of the foam structure of whipped topping;

植脂奶油泡沫结构形成的研究