1) caseous,cheesy
干酪样的
2) cheese
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
3) Mozzarella cheese
Mozzarella干酪
1.
Effect of curd acidity on the transfer ratio of calcium in production of buffalo milk Mozzarella cheese;
水牛奶Mozzarella干酪生产中凝乳酸度对钙转移率的影响
2.
Changes of main chemical and physical indexes and the calculation of yield ratio during processing Mozzarella cheese;
Mozzarella干酪加工过程中主要理化指标变化及其产率计算
3.
Changes of proteolysis and functional properties during ripening of Mozzarella cheese;
Mozzarella干酪成熟中蛋白水解与功能特性的变化
4) casein
干酪素
1.
Study on the optimal using conditions of processing of Yak'Qula'edible casein;
食品级曲拉干酪素工艺条件优化研究
2.
Chymosin choice and technology parameters optimization of Yak's "Qula" casein;
牦牛“曲拉”干酪素凝乳酶的选择及工艺参数优化
3.
Research progress of the casein label adhesive;
干酪素型啤酒标签胶的研究进展
5) kerogen
干酪根
1.
Geochemical characteristics of kerogen in Yanchang Formation source rocks,Xifeng area,Ordos Basin;
鄂尔多斯盆地西峰地区延长组烃源岩干酪根地球化学特征
2.
The sorption and desorption behavior of phenanthrene on different matured kerogens.;
菲在不同成熟度干酪根上的吸附与解吸行为
3.
Kinetic simulating experiment on marine carbonate source rocks: Comparison of source rocks with isolated kerogens;
海相碳酸盐岩烃源岩热解动力学研究:全岩和干酪根的对比
6) natural cheese
天然干酪
1.
As a wholesome and digestible green food, the natural cheese has a relatively strong market potential in our country.
天然干酪作为一种营养价值极高且极易被消化吸收的绿色食品,在我国已具有了很好的市场发展前景。
参考词条
补充资料：干酪样坏死
干酪样坏死
〖HT5”SS〗caseous necrosis
结核病特征性表现之一，组织呈凝固性坏死。多见于结核病坏死组织，分解较彻底，类脂质较多，色黄，质地疏松，外观似乳酪，故称“干酪样坏死”，最后导致液化，经支气管排出后形成空洞。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。