1.
Study on the Separation of a-Casein and β-Casein from Yak Casein and Nutritional Evaluation of β-Casein Formula Powder;
干酪素酪蛋白组分分离技术及β-酪蛋白配方粉的营养评价研究
2.
Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review
酶凝干酪素凝胶性研究进展及其在干酪中的应用
3.
Study on Avoidance of Browning During Fine Finishing of Crude Casein
粗干酪素精加工过程中防止褐变的研究
4.
Analyse Problems of Eliminating Sediment and Improving Separate Efficiency in Producing Caseins
提取干酪素分离过程中排渣及效率问题的研究
5.
Determination of Tannin in Pomegranate Peel in Different Areas of Xinjiang by Casein Method
干酪素法测定新疆不同产地石榴皮中鞣质的含量
6.
Study on Determination of Tannins in Rosa laecigata Michx. by Casein Method
干酪素法测定不同产地金樱子中鞣质类成分的研究
7.
Stable Isotope Analysis of Elements in Kerogen
干酪根中各种元素的稳定同位素分析
8.
Containing or resembling cheese.
干酪制成的或似干酪的
9.
Studies on Technology and Influence Factors of the High-Moisture MOZZARELLA Cheese;
高水分MOZZARELLA干酪的生产工艺及影响因素研究
10.
The Analysis of Supply and Demand Factors in Chinese Cheese Market;
我国干酪市场需求与供给的影响因素分析
11.
a lump/piece/slice of cheese
一大块[块/片]干酪
12.
cheese, Stracchino
斯特拉希诺干酪（意大利软干酪）
13.
processed cheddar-style cheese.
加工过的切达干酪风格的干酪。
14.
soft Italian cheese like cottage cheese.
柔软的意大利干酪，像村舍干酪。
15.
Carrots, cheese and crackers,
胡萝卜、干酪、薄饼干、
16.
Research on Factors Affection Physical Properties of Processed Cheese Spread and Development of New Products;
影响涂抹型再制干酪物性的因素分析及新产品的开发
17.
Construction of Recombinant Lactobacillus Casei Expression Alpha Toxin Protein of Clostridium Perfringens and Immunogenicity Analysis
产气荚膜梭菌α毒素重组干酪乳杆菌表达及其免疫学分析
18.
Characteristics of Kerogens and Their Carbon Isotope Implications for the Shengli River Oil Shale in Qiangtang Basin, Northern Tibet
藏北羌塘盆地胜利河油页岩干酪根特征及碳同位素指示意义