1.
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
2.
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
3.
Neufchatel cheese
（法国）圆柱形软干酪
4.
Cheese curd inoculation is used in the manufacture of Roquefort and blue cheese.
生产法国羊奶干酪和青纹干酪需进行干酪凝块的培养。
5.
There are many kinds of cheese and French and Italian cheeses are famous.
干酪有很多种，法国和意大利的干酪都很著名。
6.
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
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.
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
9.
Containing or resembling cheese.
干酪制成的或似干酪的
10.
fresh soft French cheese containing at least 72% fat.
新鲜的、柔软的法国干酪，含至少%的脂肪。
11.
It may be used for milk prior to cheese manufacture.
这种方法可以用于制干酪前乳的处理
12.
rich soft creamy French cheese.
华美的、柔软的乳脂状法国干酪。
13.
Study on the method of accelerating Cheddar cheese ripening
切达干酪加速成熟方法及其研究现状
14.
Studied on production technology in direct-acidified skim-milk Mozzarella cheese
直接酸化法生产Mozzarella干酪工艺的研究
15.
The preparation of adhesive to be used for high speed machinery labeling with yak milk casein was introduced.
介绍一种用牦牛奶系干酪素制备啤酒瓶高速机械贴标粘合剂的方法。
16.
Processing of camembert cheese was investigated in this paper by single factor and orthogonal experiments.
通过单因素实验和正交实验对卡门培尔干酪的制作方法和工艺条件进行了初步研究。
17.
Statistical methods to optimize immobilization and bacteriocin production by Lactobacillus paracasei HD1.7
应用数学统计法优化副干酪乳杆菌HD1.7固定化细胞制备和产细菌素发酵
18.
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