model of utility to a cheese like cheddar in format significantly reduced 1 / 10 compared to conventional forms of gra - na.

• 1. 切达干酪制造系统及制造切达干酪的方法 [P] . 中国专利： CN101189986B . 2010.09.08
• 2. 切达干酪制造系统及制造切达干酪的方法 [P] . 中国专利： CN101189986A . 2008-06-04
• 3. model of utility to a cheese like cheddar in format significantly reduced 1 / 10 with respect to the form of gra - [P] . ITRE910102U1 . 1993-06-30

  机译： 像切达干酪这样的奶酪的实用模型，相对于gra的形式而言，明显降低了1 / 10-

• 4. model of utility to a cheese like cheddar in format significantly reduced compared with the traditional forms of money [P] . ITRE930057U1 . 1995-01-16

  机译： 与传统形式的货币相比，格式车对切达干酪这样的奶酪的效用模型大大减少了

• 5. model of utility to a cheese like cheddar in format greatly reduced compared to traditional forms of grain size in weight ratio 1 / 5. [P] . ITRE930057V0 . 1993-07-16

  机译： 与传统形式的重量比为1/5的奶酪相比，切达干酪这种格式的效用模型大大减少了。

• 1. Improved Modelling of Soil Loss in El Badalah Basin: Comparing the Performance of the Universal Soil Loss Equation, Revised Universal Soil Loss Equation and Modified Universal Soil Loss Equation Models by Using the Magnetic and Gravimetric Prospection Outcomes [J] . Naima Azaiez 地球科学和环境保护期刊（英文） . 2021,第004期
• 2. Reduced-order proper orthogonal decomposition extrapolating finite volume element format for two-dimensional hyperbolic equations [J] . Zhendong LUO, Fei TENG 应用数学和力学（英文版） . 2017,第002期
• 3. Intermittent suckling with or without comingling of non-littermate piglets before weaning improves piglet performance in the immediate post-weaning period when compared with conventional weaning [J] . Diana L.Turpin, Pieter Langendijk, Kate Plush, 畜牧与生物技术杂志：英文版 . 2017,第003期
• 4. Analysis of food associated bacterial diversity with molecular methods comparing lettuce from organic and conventional agriculture and cheese from pasteurized versus unpasteurized milk [C] . Jutta Zwielehner, Michael Handschur, Norbert Zeichen, Congress of the European Society for Agricultural and Food Ethics . 2007
• 5. Product formulation and consumer acceptability of processed cheese made with different types of cocoas and chocolates & product formulation and quantitative descriptive analysis of aged cheddar cheese with different types of chocolate inclusions. [D] . Royyala, Vishal Kumar. 2008
• 6. Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking [O] . Nabila Gulzar, Aysha Sameen, Rana Muhammad Aadil, 2020
• 7. Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking [O] . Nabila Gulzar, Aysha Sameen, Rana Muhammad Aadil, 2020
• 8. Comparing the Accuracy of Equation Formats for Modeling Microbial PopulationDecay Rates [R] . Hurst, C. J., Wild, D. K., Clark, R. M. 1992

• 1. Long-term clinical performance of flapless implant surgery compared to the conventional approach with flap elevation:A systematic review and meta-analysis [J] . He Cai ,Xing Liang ,Dong-Yuan Sun . 世界临床病例杂志 . 2020,第006期
• 2. Optimized protocol of multiple post-processing techniques improves diagnostic accuracy of multidetector computed tomography in assessment of small bowel obstruction compared with conventional axial and coronal reformations [J] . Lian-Qin Kuang ,Wei Tang ,Ran Li . 世界胃肠病学杂志：英文版 . 2019,第9期
• 3. 奶酪市场发展及切达奶酪的生产探讨 [C] . 赵少华 . 第十四届中国国际食品添加剂和配料展览会 . 2010
• 4. 干酪乳杆菌LC2W在切达干酪中的应用研究 [A] . 贾宏信 . 2013