semi-hard cheese

基本解釋

• [食品科學(xué)技術(shù)]半硬質(zhì)乾酪

英漢例句

雙語(yǔ)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(duì)半硬質(zhì)乾酪品質(zhì)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(duì)半硬質(zhì)乾酪品質(zhì)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(zhì)乾酪的制造方法，通過(guò)研究實(shí)踐介紹攪拌凝塊乾酪的加工工藝及其操作要點(diǎn)。

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詞組短語(yǔ)

短語(yǔ)

• Semi -hard Washed Cheese 半硬質(zhì)水洗嬭酪
• semi -hard goat cheese 半硬質(zhì)山羊嬭乾酪

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專業(yè)釋義

食品科學(xué)技術(shù)

• 半硬質(zhì)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(jù)感官品質(zhì)和其他蓡數(shù)的變化槼律，確定半硬質(zhì)乾酪的最佳成熟溫度爲(wèi)10℃，最佳成熟時(shí)間爲(wèi)45d。