1.
Characterization of processed cheese with viable Lactobacillus casei
含有干酪乳杆菌的再制干酪的特性分析
2.
Effects of Processing Conditions on Process Cheese Functional Properties
加工条件对再制干酪功能特性的影响
3.
Studies on the Improvements of Flavor and Texture of Low-fat Processed Cheese by Enzyme-modified Cheese and Inulin
酶改性干酪和菊粉改善低脂再制干酪风味和质构的研究
4.
Processing of Spread Processed Cheese Made of Milk and Soymilk;
涂抹型豆乳牛乳混合再制干酪的工艺研究
5.
Study on the main parameters of blueberry spreadable-type processed cheese
蓝莓涂抹型再制干酪加工中主要工艺参数研究
6.
Effects of Processing Conditions on Protein Secondary Structure of Processed Cheese
加工条件对再制干酪蛋白质二级结构的影响
7.
Studies on Preparation of Processed Cheese Spread and Its Textural, Rheological Properties and Flavour;
涂抹再制干酪的制备及其质构流变与风味的研究
8.
Research on Factors Affection Physical Properties of Processed Cheese Spread and Development of New Products;
影响涂抹型再制干酪物性的因素分析及新产品的开发
9.
Study on Influence Regularity of Different Emusifying Salt and Their Addition Amount on Quality of Processed Cheese
不同乳化盐及添加量对再制干酪品质影响规律的研究
10.
Protein secondary structure of spreadable processed cheese and it's effect on texture
涂抹再制干酪中蛋白质的二级结构及其对质构的影响
11.
Containing or resembling cheese.
干酪制成的或似干酪的
12.
shaped and wrapped portion or mass of this
（制成一定形状及有包装的）干酪,奶酪
13.
scaldig of curd
(干酪制造中)凝乳加热
14.
ripe cheese [wine]
已制成的干酪[酿好的酒]
15.
A pungent, blue-veined, pressed Italian cheese made of cow's milk.
戈贡佐拉干酪由牛奶制成的压制的意大利干酪，蓝花纹，味浓的
16.
Research of Kerogen Preparation Control System Based On CAN-BUS
基于CAN-BUS的干酪根自动制备控制系统
17.
A mold-ripened, whole-milk cheese with a whitish rind and a soft, light yellow center.
布里干酪一种模制熟全奶干酪，带白色外皮和质软、浅黄色心
18.
spread made of cheese mixed with butter or cream or cream cheese and seasonings.
干酪与黄油或奶油或奶油干酪和调味料混合制成的涂食。