1.
English blue cheese.
英国的蓝色霉菌干酪。
2.
Italian blue cheese.
意大利的蓝色霉菌干酪。
3.
blue cheese of Denmark.
丹麦的蓝色霉菌干酪。
4.
blue cheese of Bavaria.
巴伐利亚的蓝色霉菌干酪。
5.
Research on Character of Actinomucor Elegans and Its Application in Novel Mould Cheese
基于雅致放射毛霉特性新型霉菌干酪的研究
6.
cheese containing a blue mold.
含有蓝色霉菌的干酪。
7.
Initially identification of a cheese producing strain of mold and the research of its physiological characteristic
一株干酪生产用霉菌的初步鉴定及其生理特征的研究
8.
Application of Mocur. and Geotrichum Penicillium in Camembert-type Cheese;
毛霉和帚状地霉在类Camembert干酪中的应用
9.
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
10.
A creamy, mold - ripened cheese that softens on the inside as it matures.
卡门贝干酪一种奶油的、发霉催熟的奶酪，烧熟时其内部是软的
11.
Some cheeses are soaked in brine to stimulate the development of specific fungi and 'bacteria; Limburger is one such cheese.
一些干酪被浸泡于盐水中以刺激特殊的真菌和细菌的生长,林堡软干酪就是这样一种干酪。
12.
Research on Application of Probiotic L.casei Zhang in Cheese;
益生菌L. casei Zhang在干酪中的应用研究
13.
Identification and antibiotic action of an anti-aflatoxin strain from Domiati cheese
Domiati奶酪中抗黄曲霉毒素活性物质产生菌的分离鉴定及其抑菌作用
14.
Antagonism of Lactobacillus Casei Against Pathogenic Bacteria of Diarrhea in Vitro;
干酪样乳杆菌(体外)对腹泻病原菌生物拮抗作用
15.
Insight to our probiotic regulation from Lactobacillus casei-related strains classification
从干酪乳杆菌的分类看我国益生菌相关法规
16.
Characterization of Acid Tolerance of Genome-shuffled Strain of Lactobacillus casei rhamnosus
干酪乳杆菌基因组改组菌株耐酸性表征
17.
Study of cryoprotective agents during freeze-drying Lactobacillus casei subsp. rhamnosus 719
干酪乳杆菌鼠李糖亚种冻干保护剂的研究
18.
Containing or resembling cheese.
干酪制成的或似干酪的