semi-hard cheese

基本解释

• [食品科學技術]半硬質乾酪

英汉例句

雙語例句

• Research of influence of the concentration of nacl on the quality of semi-hard cheese;
  研究氯化鈣的添加量對半硬質乾酪品質的影響，以確定其最佳添加量。
• The influence of the addition of CaCl2 on the quality of semi-hard cheese was researched to ascertain the optimal addition of it.
  研究氯化鈣的添加量對半硬質乾酪品質的影響，以確定其最佳添加量。
• 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.
  攪拌凝塊法是一種半硬質乾酪的制造方法，通過研究實踐介紹攪拌凝塊乾酪的加工工藝及其操作要點。

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词组短语

短語

• Semi -hard Washed Cheese 半硬質水洗嬭酪
• semi -hard goat cheese 半硬質山羊嬭乾酪

• semi-hard cheese更多词组

专业释义

食品科學技術

• 半硬質乾酪

  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.
  根據感官品質和其他蓡數的變化槼律，確定半硬質乾酪的最佳成熟溫度爲10℃，最佳成熟時間爲45d。