7. 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.
8. 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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9. Working around the clock, we induced strangulation in a mouse. This was accomplished by coaxing the rodent to ingest healthy portions of Gouda cheese and then making it laugh.
10. Working around the clock, we induced strangulation in a mouse. This was accomplished by coaxing the rodent to ingest healthy portions of Gouda cheese and then making it laugh.