机译:切割时间、温度、钙含量对凝乳水分、乳清脂肪损失和凝乳产量的影响
tems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland. colette.fagan@ucd.ie;
机译:A strategy to assess the sieving time of curd sampled during cheese manufacture to separate curd from whey
机译:Experimental evaluation of cut quality and temperature field in fiber laser cutting of AZ31B magnesium alloy using response surface methodology
机译:Response surface methodology applied to spent coffee residue pyrolysis: effect of temperature and heating rate on product yield and product characterization