1) Pizza cheese
比萨干酪
1.
Impacts of pH on physicochemical and functional properties of Pizza cheese;
酶反应pH值对比萨干酪理化和功能特性的影响
2.
The manufacturing scheme of pizza cheese is described in this paper .
描述了以鲜牛乳为主要原料加工制作比萨干酪的加工工艺,主要包括原料乳杀菌、添加菌种、凝乳、切割、排乳清、热烫拉伸、盐渍等7步,也是比萨干酪加工的主要控制点。
2) Vegetarian Pizza
什莱奶酪比萨饼
3) rosavin
酪萨维
1.
Objective To establish a determination method of rosavin in Rhodiola rosea by HPLC.
目的建立红景天中酪萨维含量测定方法。
4) cheese
[英][tʃi:z] [美][tʃiz]
乳酪，干酪
5) buttermilk cheese
酪乳干酪
6) cheese
[英][tʃi:z] [美][tʃiz]
干酪
1.
Advances in adjunct culture to accelerate cheese ripening;
干酪促熟附属发酵剂的研究进展
2.
Effect of technology process on cheese quality and product yield;
工艺过程对干酪品质及产率的影响
补充资料：比萨大堂
见教堂。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条