通过单因素实验和正交实验对卡门·培尔干酪的制作方法和工艺条件进行了初步研究。

Processing of camembert cheese was investigated in this paper by single factor and orthogonal experiments.

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通过单因素实验和正交实验对卡门·培尔干酪的制作方法和工艺条件进行了初步研究。

Processing of camembert cheese was investigated in this paper by single factor and orthogonal experiments.

youdao