1.
The Study to Accelerate the Ripening of Mozzarella Cheese;
加快Mozzarella干酪成熟的研究
2.
The Study Status of Mozzarella Cheese
Mozzarella干酪的研究进展
3.
THE DESIGN OF A MOZZARELLA CHEESE STRETCHER
Mozzarella干酪拉伸机的设计
4.
Investigation on characteristics of low-fat Mozzarella cheese
低脂Mozzarella干酪的品质研究
5.
Application of HACCP procedure in Mozzarella cheese processing;
HACCP在Mozzarella干酪生产过程中的应用
6.
Research on Quality and Improvement of Fat Reduced Mozzarella Cheese
低脂Mozzarella干酪的品质及其改进的研究
7.
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
8.
Studies on Effect of Technology on the Quality of Mozzarella Cheese for Pizza;
生产工艺对比萨专用Mozzarella干酪品质影响研究
9.
Effects of Acid Used on the Functional Properties of LMPS-Mozzarella Cheese and the Optimum Processing Parameters of the Cheese
酸化剂对LMPS-Mozzarella干酪品质的影响及其工艺优化
10.
Changes of physical-chemical properties and microstructure of Mozzarella cheese during coagulation
Mozzarella干酪凝乳过程中理化特性及微观结构的变化
11.
Effect of microfiltration treatment on the expressible serum phase and microstructure of Mozzarella cheese
微滤处理对Mozzarella干酪液相组成及微观结构的影响
12.
Influence of fat contents on microstructure of low-fat Mozzarella cheese
脂肪质量分数对低脂Mozzarella干酪微观结构的影响
13.
Effects of Ca~(2+) on the Formation and Structure of Milk Gel of Mozzarella Cheese
Ca~(2+)对Mozzarella干酪凝乳形成及微观结构的影响
14.
Study on extending storage of Mozzarella cheese packed in various materials
不同包装材料对贮藏期Mozzarella干酪功能特性的影响
15.
The Optimum Processing Parameters of Mozzarella Cheese and the Effect of Emulsifying Salt on the Functionality of Cheese;
Mozzarella干酪工艺优化及添加乳化盐对其功能特性的影响
16.
Studies on Effects of Culture Starters and Coagulants on the Quality of Mozzarella Cheese for Pizza;
发酵剂和凝乳酶对比萨专用Mozzarella干酪品质影响研究
17.
The Optimum Processing Parameters of Mozzarella Cheese and the Effect of Preacidification on the Rheological Properties of Cheese
Mozzarella干酪工艺优化及预酸化对其流变学特性影响的研究
18.
Isolation and Screening of Exopolysaccharide-Producing Lactococci and Their Application in Mozzarella Cheese
产胞外多糖乳酸球菌的分离筛选及在Mozzarella干酪中的应用