1) semi-soft cheese
半软干酪
2) semisoft cheese.
半软的干酪
3) soft cheese
软质干酪
1.
Study on coagulating property of soft cheese;
软质干酪凝乳特性的研究
2.
Investigation of mold-ripened soft cheese processing technology;
霉菌成熟软质干酪工艺参数优化的研究
4) gervais
[ʒeə'vei]
法软干酪
5) Semi-hard cheese
半硬质干酪
1.
Research of influence of the concentration of nacl on the quality of semi-hard cheese;
盐水浓度对半硬质干酪品质影响研究
2.
The influence of the addition of CaCl2 on the quality of semi-hard cheese was researched to ascertain the optimal addition of it.
研究氯化钙的添加量对半硬质干酪品质的影响,以确定其最佳添加量。
3.
In production process of semi-hard cheese, starter was added at the volume ratios of 1%, 2%, 3%, 4% and 5%.
研究发酵剂的添加量对半硬质干酪品质的影响,以确定其最佳添加量。
6) semihard cheese
半硬质干酪
1.
Research of influence on the quality of semihard cheese by different kinds of start cultures;
不同发酵剂对半硬质干酪品质影响研究
2.
Research of influence of the adding quantity of rennets on the quality of semihard cheese;
凝乳酶的添加量对半硬质干酪品质影响研究
补充资料：软半
1.犹小半，对"强半"言。
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