The dish can convert even the most die-hard bean-curd sceptics, says Ms. Dunlop, speaking from experience.
扶霞说，即便是最不喜欢吃豆腐的顽固分子也会因麻婆豆腐而改变看法。这话是经验之谈。
Stirred curd method is used for production of semi-hard type cheese. The technology and its operation key points are introduced with experimental practice in this paper.
搅拌凝块法是一种半硬质干酪的制造方法，通过研究实践介绍搅拌凝块干酪的加工工艺及其操作要点。
The dish can convert even the most die-hard bean-curd sceptics, says Ms.
扶霞说，即便是最不喜欢吃豆腐的顽固分子也会因麻婆豆腐而转变看法。
The production of Gouda cheese's Key control point include ferment time, curd time, soft ang hard degree about the clot and the control for acidity.
同时对高达干酪的生产工艺在理论上进行了探讨。高达干酪生产主要控制点包括发酵时间、凝乳时间、凝块的软硬程度以及酸度的控制。
The production of Gouda cheese's Key control point include ferment time, curd time, soft ang hard degree about the clot and the control for acidity.
高达干酪生产主要控制点包括发酵时间、凝乳时间、凝块的软硬程度以及酸度的控制。
The production of Gouda cheese's Key control point include ferment time, curd time, soft ang hard degree about the clot and the control for acidity.
高达干酪生产主要控制点包括发酵时间、凝乳时间、凝块的软硬程度以及酸度的控制。
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