semi-hard cheese

基本解释

• [食品科学技术]半硬质干酪

英汉例句

双语例句

• Research of influence of the concentration of nacl on the quality of semi-hard cheese;
  研究氯化钙的添加量对半硬质干酪品质的影响，以确定其最佳添加量。
• The influence of the addition of CaCl2 on the quality of semi-hard cheese was researched to ascertain the optimal addition of it.
  研究氯化钙的添加量对半硬质干酪品质的影响，以确定其最佳添加量。
• Stirred curd method is used for production of semi-hard type cheese. The technology and its operation key points are introduced with experimental practice in this paper.
  搅拌凝块法是一种半硬质干酪的制造方法，通过研究实践介绍搅拌凝块干酪的加工工艺及其操作要点。

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词组短语

短语

• Semi -hard Washed Cheese 半硬质水洗奶酪
• semi -hard goat cheese 半硬质山羊奶干酪

• semi-hard cheese更多词组

专业释义

食品科学技术

• 半硬质干酪

  Therefore, according to the variation rule of sensory quality and other parameters, the optimal ripening temperature and time for semi-hard cheese are 10 ℃ and 45 days, respectively.
  根据感官品质和其他参数的变化规律，确定半硬质干酪的最佳成熟温度为10℃，最佳成熟时间为45d。