processed cheese spread
融化涂抹干酪
processed cheese spreads
涂抹型再制干酪
Physical and chemical changes in processed cheese during storage
再制干酪贮藏期间的物理及化学变化
Selection of processed cheese spread ingredients and effect on texture
涂抹型再制干酪配料的选择及其对质地的影响
Optimization of processed cheese spread process parameters by its texture
从质构角度优化涂抹再制干酪的工艺参数
The rest of the milk let fear or bad, so they become processed cheese and curd.
剩下的奶怕放坏，于是便被加工成了奶酪和奶豆腐。
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
Cheese and processed cheese products. Determination fo citric acid content. Enzymatic method.
乳酪及其制品。柠檬酸含量的测定。酵催化方法
Influence of Shearing Treatment during Melting Process on the Textural Properties of Processed Cheese
融化过程中剪切强度对再制干酪质构特性的影响
Cheese and processed cheese products. Determination of total phosphorus content. Molecular absorption spectrometric method.
乳酪及其制品。总磷含量的测定。分子吸收光谱测定法
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