本研究通过正交试验对榛仁蛋白饮料乳化稳定剂进行了优选，并通过试验对杀菌工艺进行了探讨。
In this paper, by orthogonal test, the best hazelnut protein beverage emulsify stabilizer is selected, moreover, explore killing germs te...
三种饼类饲料（大豆饼、棉仁饼、菜籽饼）的粗蛋白溶解度、消失率和氨释放率均较低。
The degradation, solubility and ammonia release of crude protein in soybean cake, cotten seed kernel cake and rapeseed cake were lower than that in the three concentrates indicted above.
不同品种籽仁干物重、脂肪及蛋白质积累的差异主要表现在快速增加阶段。
The differences of dry weight, lipid and protein accumulation process in peanut kernel among cultivars appeared mainly in rapid increase stage.
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