英语词汇“pecorino”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

佩科里诺干酪，羊乳干酪；

英英释义

Pecorino

Pecorino is a white Italian wine grape variety that is grown in the Marche, Abruzzo, Liguria, Tuscany, Umbria and Lazio regions of Italy. Ampelographers believe that the grape is likely native to Marche where it is still used today in the Denominazione di origine controllata (DOC) wines of Falerio dei Colli Ascolani, Colli Maceratesi and Offida.

以上来源于:Wikipedia

学习怎么用

权威例句

Pecorino Crotonese cheese: study of bacterial population and flavour compounds.
Production of biogenic amines during the ripening of Pecorino Abruzzese cheese
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analy...
Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis ...
Phenotypic and genotypic characterization of lactic acid bacteria isolated from Pecorino Toscano cheese.
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).
Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese.
Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro

单词	pecorino
释义	pecorino 听听怎么读英 [pek?'ri:n??] 美 [?pek?'rino?] 是什么意思 n. 佩科里诺干酪，羊乳干酪；英英释义 Pecorino Pecorino is a white Italian wine grape variety that is grown in the Marche, Abruzzo, Liguria, Tuscany, Umbria and Lazio regions of Italy. Ampelographers believe that the grape is likely native to Marche where it is still used today in the Denominazione di origine controllata (DOC) wines of Falerio dei Colli Ascolani, Colli Maceratesi and Offida. 以上来源于:Wikipedia 学习怎么用权威例句 Pecorino Crotonese cheese: study of bacterial population and flavour compounds. Production of biogenic amines during the ripening of Pecorino Abruzzese cheese Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analy... Classification of Pecorino cheeses using electronic nose combined with artificial neural network and comparison with GC-MS analysis ... Phenotypic and genotypic characterization of lactic acid bacteria isolated from Pecorino Toscano cheese. Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese). Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese. Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes’ cheese Pecorino del Poro
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