1.
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。
2.
Biological Coagulation of Fresh Latex of Hevea brasiliensis by Using Active Dry Fungal Agents
胶乳生物凝固中活性干菌种的凝固效果比较
3.
An enzyme, such as rennin or thrombin, that induces coagulation.
凝固酶能引起凝固作用的一种酶，如凝乳酶和凝血酶
4.
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
乳酸细菌产生的酸足以使乳蛋白质凝固。
5.
The viscidity stabilizers lengthened the solidified time of the fresh latex.
粘度稳定剂延长了鲜胶乳的凝固时间。
6.
Study on Immobilized α-chymotrypsin Based on PNIPAM/HEMA;
PNIPAM/HEMA固定化α-胰凝乳蛋白酶的研究
7.
rennet-digested milk
用凝乳酶凝结的乳凝块
8.
a solid food prepared from the pressed curd of milk.
由挤压过的凝乳精制而成的一种固体食品。
9.
Application of HACCP in Production Process of Congelation Sour Milk;
HACCP体系在凝固型酸牛乳生产过程中的应用
10.
Synthesis of Alky Gallate by Tannase Immobilized in Microemulsion-based-gels
微乳凝胶固定化单宁酶催化没食子酸酯的合成
11.
Application of polyer latex concrete in consolidation works
聚合物乳液混凝土在除险加固工程中的应用
12.
Preparation of microcapsules for immobilization of Saccharomyces cerevisiae by emulsification-internal gelation technology
乳化-内部凝胶化工艺制备固定化酵母微胶囊
13.
Impact of Propylene Glgcol Alginate on Yogurt
海藻酸丙二醇酯(PGA)对凝固型酸乳结构的影响
14.
Inoculate lactic acid funguses ferment in the mixture of banana and milk.
将香蕉泥与牛奶调配接种乳酸菌发酵制成凝固型香蕉酸牛乳。
15.
Mutation Breeding Strain of High Conversion Ratio of Reducing Sugar in Solidified Honey-skimmed Milk Acidophilus Milk;
凝固型蜂蜜—脱脂乳酸奶高还原糖转化率乳酸菌的诱变育种
16.
Discussion on mechanism about quality and structure of yoghurt fermented by low-temperature-stimulating
酸乳发酵剂低温刺激对凝固型酸乳质构影响机理的探讨
17.
Effect of Milk Protein on Rheological Properties and Microstructure of Set Yoghurt;
乳蛋白对凝固型酸奶流变学特性及微观结构的影响
18.
Screening of Soymilk Coagulating Enzyme-producing Strain and Study on Its Optimization of Fermentation Conditions and Enzymology Properties;
豆乳凝固酶产生菌的筛选、发酵条件及酶学性质的研究