1) camembert cheese
Camembert干酪
1.
Effect of different strains on textural and sensorial characterization of Camembert cheeses;
菌种对Camembert干酪的质构及风味的影响
2.
Effect of technology on Camembert cheese quality and product yield
工艺条件对Camembert干酪品质及得率影响的研究
3.
This article aimed at studying some key factors which influenced the quality and yields of the Camembert cheese (CM), and the processing technique was optimized by orthogonal test.
本文针对影响Camembert干酪(CM)品质及得率的几个关键因素进行研究,正交优化其加工工艺。
2) soybean-milk camembert cheese
豆牛奶camembert干酪
3) Camembert cheese
Camembert奶酪
1.
Physiochemical property changes of Camembert cheese during processing
Camembert奶酪加工过程中主要理化特性研究
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：干酪面包粥
干酪面包粥
原料：主食面包--1片，牛奶--2/3杯，干酪粉--1/2匙
制法（1） 将主食面包的边沿剪掉之后撕成碎片。
（2） 把撕碎的面包加牛奶用文火煮，煮成糊状后撒上干酪粉。
也可以用蛋糕来代替面包做成蛋糕粥。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。