重组牛肉脯加工工艺的研究_食品科学_毕业设计论文网 关键词：重组牛肉脯；出品率；猪骨粉 [gap=1157]Key words：Recombination beef jerky; Production rate; Pig bone meal
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工艺过程对牛奶干酪出品率的影响--(技术交流) 关键词：干酪；出品率；工艺优化 [gap=942]Key words：cheese; product yield; technological optimization
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实际出品率 performance rate
氨基酸出品率 amino acid productive rate
工艺出品率 Technological Yield
本地产品出口增长率 growth rate of domestic export
天空宝箱暴出物品率 ItemDropRateForBoxOfGold
金质勋章暴出物品率 ItemDropRateForGoldMedal
天外宝箱暴出物品率 ItemDropRgotForBoxOfGold ; ItemDropRdined onForBoxOfGold
银质勋章暴出物品率 ItemDropRdined onForSilverMeding
天际宝箱暴出物品率 ItemDropRdined onForBoxOfGold
Objective To investigate the optimal technological process to increase the product yield of milk cheese.
目的确定提高牛奶 干酪 出品率的最优工艺条件。
参考来源 - 工艺过程对牛奶干酪出品率的影响—《食品与药品·A版》—2008年第5期—龙源期刊网·2,447,543篇论文数据，部分数据来源于NoteExpress
要提高椰果出品率，缩短凝固成型周期是关键。
Shortening solidification moulding cycle is the key technique for increasing of coco nata yield.
探讨了钙试剂添加量和凝乳温度对干酪出品率和品质的影响。
Effects of cheese yield rate and quality on calcium reagent and temperature was investigated.
通过对成分、铸造工艺、熔炼工艺及热处理工艺的优化，使铸件的工艺出品率达到85%。
By optimizing composition, foundry method, melting process and heat treatment process, the rate of qualified castings was increased up to 85%.
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