1) Preparation of Chinese Cheese Sauce
中式芝士酱的研制
2) cheese sauce
芝士酱
1.
Study on processing condition of cheese sauce with cheese powder;
用芝士粉生产芝士酱工艺条件的研究
2.
The processing technology of Chinese cheese sauce was studied and the effects of concentrations of cheese powder, skimmed milk powder, whey powder, compound phosphate, modified starch and salt on the sensory and texture qualities of the sauce were investigated by single factor experiment.
本实验主要是针对芝士酱制作工艺进行研究,对芝士粉、脱脂奶粉、乳清粉、复合磷酸盐、变性淀粉和食盐等的添加量分别进行了单因素实验。
3) Study on the Production of the Ganoderma lucidum Herbal Tea
灵芝凉茶的研制
4) STUDY ON PROCESSING TECHNOLOGY OF PYRACANTHA FORTUNEANA JAM
火棘果酱的研制
5) A fermented sauce using shrimp to develop
虾子酱油的研制
6) Manufactrue Sauce by Citrus' Peeling and Lemon
陈皮柠檬酱的研制
补充资料：中式
1.中国式样。
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