英语词汇“Parmesan”的意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

是什么意思

（源自意大利语）帕尔马干酪；

adj.

（意大利北部城市）巴马的；

英英释义

Parmesan[ ,pɑ:mi'z?n ]

n.hard dry sharp-flavored Italian cheese; often grated

学习怎么用

词组短语

parmesan cheese帕玛森乳酪；帕玛森芝士

权威例句

Aflatoxin M1 in Parmesan cheese: HPLC determination.
Study of the Volatile Fraction of Parmesan Cheese
Cheese dispenser, in particular parmesan-like cheese
Headspace analysis of Italian and New Zealand parmesan cheeses
Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents
Fate of Listeria monocytogenes during the manufacture and ripening of Parmesan cheese
Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese
Optimization of solid phase microextraction analysis for the headspace volatile compounds of parmesan cheese.
Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles
Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese.

单词	Parmesan
释义	Parmesan 听听怎么读英 [?pɑ:m?z?n] 美 [?pɑrm?zɑn] 是什么意思 n. （源自意大利语）帕尔马干酪； adj. （意大利北部城市）巴马的；英英释义 Parmesan[ ,pɑ:mi'z?n ] n.hard dry sharp-flavored Italian cheese; often grated 学习怎么用词组短语 parmesan cheese帕玛森乳酪；帕玛森芝士权威例句 Aflatoxin M1 in Parmesan cheese: HPLC determination. Study of the Volatile Fraction of Parmesan Cheese Cheese dispenser, in particular parmesan-like cheese Headspace analysis of Italian and New Zealand parmesan cheeses Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents Fate of Listeria monocytogenes during the manufacture and ripening of Parmesan cheese Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese Optimization of solid phase microextraction analysis for the headspace volatile compounds of parmesan cheese. Simultaneous distillation-extraction and dynamic headspace methods in the gas chromatographic analysis of Parmesan cheese volatiles Accumulation of short n-chain ethyl esters by esterases of lactic acid bacteria under conditions simulating ripening Parmesan cheese.
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