HARD CHEESE

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HARD CHEESE

机译：硬奶酪

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All it takes is a few sessions a week at the gym, lots of calcium-packed, low-fat dairy products, and an occasional steak, and your bones and biceps will stay strong and sturdy for decades to come. Right?

机译：只需一周在体育馆里做几次练习，大量装满钙的低脂乳制品和不定期的牛排，几十年来，您的骨头和二头肌将保持坚固。对？

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《New scientist》 |2001年第2321期|p.42-45|共4页
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收录信息美国《科学引文索引》(SCI);美国《化学文摘》(CA);
原文格式 PDF
正文语种 eng
中图分类自然科学总论;
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入库时间 2022-08-18 02:57:37

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1. Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability [J] . Biswas Ananya C., Muthukumarappan Kasiviswanathan, Marella Chenchaiah, International Journal of Dairy Technology . 2015,第1期

机译：了解天然奶酪中钙和磷含量，残余乳糖和水分中的盐含量对块状加工奶酪功能特性的作用：奶酪硬度和流动性/熔融性
2. Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model [J] . Journal of international management . 2020,第2期

机译：评估自身加重培养以改善奶酪的味道 - 以硬质奶酪模型为例
3. Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model [J] . Cuffia Facundo, Bergamini Carina V, Hynes Erica R., Food Science and Technology International . 2020,第2期

机译：评估自身加重培养以改善奶酪的味道 - 以硬质奶酪模型为例
4. Effect of contamination stage and inoculum history on the survival and growth of Listeria monocytogenes in semi-hard and hard cheese [C] . Charalambia-Irini A. Belessi, Sonia Arapaki, Antonia S. Gounadaki, International congress on engineering and food . 2011

机译：污染阶段和接种史对半硬质奶酪中李斯特菌单核细胞增生生存及生长的影响
5. Fortification of hard cheese with vitamin D(3): Stability and bioavailability of vitamin D(3) from fortified cheeses [D] . Wagner, Dennis 2008

机译：用维生素D（3）强化硬质奶酪：强化奶酪中维生素D（3）的稳定性和生物利用度
6. Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months [O] . Paolo D’Incecco, Sara Limbo, John Hogenboom, 2020

机译：延长硬奶酪成熟度的影响：帕玛森芝士奶酪长达50个月的多参数表征
7. Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment [O] . Justin M. Anast, Monika Dzieciol, Dylan L. Schultz, 2019

机译：来自奥地利硬奶酪的细胞杆菌含有推定的组胺分解代谢途径和质粒，用于适应奶酪环境

HARD CHEESE

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