yoghurt
- n.酸奶
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Lunch was a feast of meat and vegetables , cheese , yoghurt and fruit , with unlimited wine
午餐很丰盛,有肉、蔬菜、奶酪、酸奶、水果,酒无限量供应。
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Plain yoghurt was her favourite .
原味酸奶曾是她的最爱。
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If you don 't take milk , cheese or yoghurt , other sources of calcium are important .
你要是不喝鲜奶和酸奶,也不吃乳酪,那么其他的补钙来源就很重要了。
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The study 's authors also found that nuts , chicken , seafood7 and yoghurt are among the foods you should be eating to avoid putting on weight as you age .
该研究的作者还发现,坚果、鸡肉、海鲜和酸奶也可以防止人们中年发福。
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Research on factors influencing the quality of low dry matter yoghurt
低干物质酸奶质量影响因素研究
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Study of effect of different temperature and mixed culture with different proportion yoghurt
不同菌种比例和温度对发酵酸奶的影响
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Study on Affecting Factors of the Quality of Soy based Yoghurt
影响酸豆乳质量因素的研究
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The Concept of A New Product It is a new yoghurt product .
该产品具有很高的营养价值和独特的风味,是一个新的酸奶品种。
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The Effect of Some Factors on the Quality of Yoghurt
影响酸奶质量的因素
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The technology of tea powder yoghurt was studied in this paper .
本文研究超微绿茶粉酸奶的加工工艺,研究茶粉抑菌阈值,确定了茶粉的最大用量;
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I would like to find out about making yoghurt .
我要弄清怎样做酸奶。
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This result can be widely applied in yoghurt production .
本研究结果可被广泛适用于生产实践中。
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Study on Key Technology in Soybean Yoghurt Production
大豆酸奶生产的关键技术研究
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Study on the process of the soybean yoghurt made from soybean cake
利用豆粕生产发酵酸豆乳的工艺研究
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Common quality problem and control of yoghurt drinking
乳酸菌饮料常见的质量问题及控制措施
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Study on Quality Changes of Xylitol Yoghurt during Fermentation and Storage
木糖醇酸奶发酵、贮藏期间质量变化的研究
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Study on the micro - flora of yoghurt in the storage process
凝固型酸奶在贮藏过程中的微生物菌相演变研究
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Study on Different Direct Vat Inoculation for Quality of Yoghurt
国内外直投发酵剂对酸奶品质的研究
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A Study on the Application of Dry Yoghurt Starter Powder
干酸奶发酵剂应用技术的研究
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Study on processing technique of the cow milk and soybean milk based yoghurt
大豆牛乳酸凝乳加工工艺的研究
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He is using a little yoghurt to make more yoghurt .
他正用少量酸奶做更多的酸奶。
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Study and Development of Functional Yoghurt
功能性酸奶的研制
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Trial ─ manufacture on Milk and Green Tea Based Yoghurt
绿茶酸奶的研制
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The Factors of Affecting Yoghurt Viscosity and Controlling Methods
影响发酵酸奶粘度的因素及控制
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Three factors were researched on impacting on the yoghurt production and its quality .
研究了分别具有高产EPS的乳球菌与乳杆菌的比例、发酵温度、接种量三因素对酸乳生产与品质的影响。
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Study on processing technology of potato yoghurt
马铃薯酸牛奶加工技术的探讨
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Analysis and comparison of primary nutritional and flavour compounds in yoghurt
酸奶中主要营养与风味成分的分析与比较
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Study of The production of Direct-to-vat Yoghurt Culture Using Freeze-drying Technology
冷冻干燥技术生产直投型酸奶发酵剂的研究
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The study on technique of mixed fermented yoghurt with maize and soybean
玉米、大豆混合发酵酸奶的加工工艺研究
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Study on the fermentation technology of sweet potato yoghurt
红薯酸牛奶发酵技术研究