1.
Some cheese for dessert, please.
甜食来一些干乳酪。
2.
foam-dried milk
泡沫干燥(法)乳粉
3.
scaldig of curd
(干酪制造中)凝乳加热
4.
xeroradiography of breast
乳房干板X线照相术
5.
Electuary or emulsion.
干药糖剂啦，乳剂啦。
6.
It is better to strip a cow.
最好把牛乳头里的乳汁挤干。
7.
a substance that curdles milk in making cheese and junket.
制干酪和凝乳食品时用于凝固乳品的物质。
8.
Study of Effect of Runingshuang on Rats of Mammary Hyperplasia by Transcutaneous Absorption;
乳宁霜透皮对乳腺增生大鼠干预作用的研究
9.
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
10.
Isolation and Identification the Non-Starter Lactic Acid Bacteria in the Raw Milk;
原料乳中干酪非发酵剂乳酸菌的分离和鉴定
11.
Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk
凝乳酶对超滤浓缩乳生产Quark干酪的影响
12.
The clinical research on the interference of macroprolactin on diagnosis in hyperprolactinemia
巨泌乳素干扰高泌乳素血症诊断的临床研究
13.
Preparation and Performance of Dry-powdered Emulsion Paint Based on Redispersible Polymer Powder
可再分散乳胶粉干粉乳胶涂料的制备与性能
14.
Research on correlation factors of breast cancer stem cell and breast cancer metastasis
乳腺癌干细胞与乳腺癌转移相关因素的研究
15.
Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei
干酪乳杆菌纯种发酵大豆乳培养基的优化调配
16.
All cheese results from a lactic acid fermentation of milk, which results in coagulation of milk proteins and formation of a curd.
所有的干酪都是由乳的发酵产生的,乳酸使乳蛋白凝结并形成凝块。
17.
Studies on β-galactosidase and Proteolytic Activities of Lactobacillus Acidophilus and Lactobacillus Casei
嗜酸乳杆菌和干酪乳杆菌β-半乳糖苷酶和蛋白水解活性的研究
18.
Study on the Technology of Soybean Milk Fermentation by Lactobacillus Rhamnosus and Lactobacillus Casei
鼠李糖乳杆菌与干酪乳杆菌发酵大豆乳工艺研究