基本解釋[食品科學(xué)技術(shù)]半硬質(zhì)乾酪英漢例句雙語例句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(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)。semi-hard cheese更多例句詞組短語短語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semi-hard cheese更多詞組專業(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。