cheese slicer

Advances in adjunct culture to accelerate cheese ripening;

干酪促熟附属发酵剂的研究进展

Effect of technology process on cheese quality and product yield;

工艺过程对干酪品质及产率的影响

Effect of curd acidity on the transfer ratio of calcium in production of buffalo milk Mozzarella cheese;

水牛奶Mozzarella干酪生产中凝乳酸度对钙转移率的影响

Changes of main chemical and physical indexes and the calculation of yield ratio during processing Mozzarella cheese;

Mozzarella干酪加工过程中主要理化指标变化及其产率计算

Changes of proteolysis and functional properties during ripening of Mozzarella cheese;

Mozzarella干酪成熟中蛋白水解与功能特性的变化

Study on the optimal using conditions of processing of Yak'Qula'edible casein;

食品级曲拉干酪素工艺条件优化研究

Chymosin choice and technology parameters optimization of Yak's "Qula" casein;

牦牛“曲拉”干酪素凝乳酶的选择及工艺参数优化

Research progress of the casein label adhesive;

干酪素型啤酒标签胶的研究进展

Geochemical characteristics of kerogen in Yanchang Formation source rocks,Xifeng area,Ordos Basin;

鄂尔多斯盆地西峰地区延长组烃源岩干酪根地球化学特征

The sorption and desorption behavior of phenanthrene on different matured kerogens.;

菲在不同成熟度干酪根上的吸附与解吸行为

Kinetic simulating experiment on marine carbonate source rocks: Comparison of source rocks with isolated kerogens;

海相碳酸盐岩烃源岩热解动力学研究:全岩和干酪根的对比

As a wholesome and digestible green food, the natural cheese has a relatively strong market potential in our country.

天然干酪作为一种营养价值极高且极易被消化吸收的绿色食品,在我国已具有了很好的市场发展前景。