1.
Investigation on characteristics of low-fat Mozzarella cheese
低脂Mozzarella干酪的品质研究
2.
Research on Quality and Improvement of Fat Reduced Mozzarella Cheese
低脂Mozzarella干酪的品质及其改进的研究
3.
Influence of fat contents on microstructure of low-fat Mozzarella cheese
脂肪质量分数对低脂Mozzarella干酪微观结构的影响
4.
The Study to Accelerate the Ripening of Mozzarella Cheese;
加快Mozzarella干酪成熟的研究
5.
The Study Status of Mozzarella Cheese
Mozzarella干酪的研究进展
6.
THE DESIGN OF A MOZZARELLA CHEESE STRETCHER
Mozzarella干酪拉伸机的设计
7.
Application of HACCP procedure in Mozzarella cheese processing;
HACCP在Mozzarella干酪生产过程中的应用
8.
Studied on production technology in direct-acidified skim-milk Mozzarella cheese
直接酸化法生产Mozzarella干酪工艺的研究
9.
Studies on Technology and Influence Factors of the High-Moisture MOZZARELLA Cheese;
高水分MOZZARELLA干酪的生产工艺及影响因素研究
10.
Studies on Effect of Technology on the Quality of Mozzarella Cheese for Pizza;
生产工艺对比萨专用Mozzarella干酪品质影响研究
11.
Effects of Acid Used on the Functional Properties of LMPS-Mozzarella Cheese and the Optimum Processing Parameters of the Cheese
酸化剂对LMPS-Mozzarella干酪品质的影响及其工艺优化
12.
Changes of physical-chemical properties and microstructure of Mozzarella cheese during coagulation
Mozzarella干酪凝乳过程中理化特性及微观结构的变化
13.
Effect of microfiltration treatment on the expressible serum phase and microstructure of Mozzarella cheese
微滤处理对Mozzarella干酪液相组成及微观结构的影响
14.
Effects of Ca~(2+) on the Formation and Structure of Milk Gel of Mozzarella Cheese
Ca~(2+)对Mozzarella干酪凝乳形成及微观结构的影响
15.
Study on extending storage of Mozzarella cheese packed in various materials
不同包装材料对贮藏期Mozzarella干酪功能特性的影响
16.
Studies on the Improvements of Flavor and Texture of Low-fat Processed Cheese by Enzyme-modified Cheese and Inulin
酶改性干酪和菊粉改善低脂再制干酪风味和质构的研究
17.
The Optimum Processing Parameters of Mozzarella Cheese and the Effect of Emulsifying Salt on the Functionality of Cheese;
Mozzarella干酪工艺优化及添加乳化盐对其功能特性的影响
18.
Studies on Effects of Culture Starters and Coagulants on the Quality of Mozzarella Cheese for Pizza;
发酵剂和凝乳酶对比萨专用Mozzarella干酪品质影响研究