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。
