rennase

常见例句

We research the effect about concentration of milk and quantity of CaCl2 and concentration of rennase and pH to coagulating property of soft cheese during production.
研究了豆乳浓度对凝乳强度的影响,并分析了原因;采用正交实验分析各因素对凝乳强度影响的程度,并制作干酪进行比较。
Keywords soft cheese;processing technology;rennase;
软质干酪;加工工艺;凝乳酶;
Keywords soft cheese;coagulating property;rennase;
软质干酪;凝乳特性;凝乳酶;
Keywords mucor pusillus;rennase;shaking fermentation;
微小毛霉;凝乳酶;摇瓶发酵;