this paper reviewed the mechanism of effect of factors of material milk, coagulant, starter, and cheese composition, ripening temperature on quality of cheese.
叙述了关于干酪生产过程中原料乳、凝结剂、发酵剂、干酪成分、成熟温度等因素对干酪品质影响的作用机理。
the regression models of ethylene concentration, ripening temperature and time to the banana whole quality owned confidence levels above 95%.
拟合回归的乙烯浓度、贮藏温度和时间与香蕉品质间关系的模型,置信水平大于95%。
it was concluded that ripening temperature influenced the free fatty acid content of cheese insignificantly, while affected the free amino acid content of cheese significantly.
随着成熟时间的延长,饱和脂肪酸与不饱和脂肪酸含量之比下降,游离氨基酸含量变化较为显着;