查询词典 Limburger

Wisconsin original, first made by John Rossie in 1877. Called Brick cheese because original cheesemakers used bricks to press moisure from the cheese. Flavor ranges from mild to sharp and piquant. Pungent, tangy, often described as a cross between Cheddar and Limburger.

原产于威斯康星州，1877年由J o h n Rossie首次制造；因为最初制造者用砖把奶酪中的水分挤出，而得名砖奶酪；味道从温和到强烈，到辛辣；味道浓烈，有强烈的盐味，介于Cheddar奶酪和 Limburger 奶酪之间。

Researchers from the James Hopkins limburger school of public health of United States did the study.

该项调查是由来自美国约翰霍普金斯彭博公众健康学校的调查员实施的。

Limburger cheese is made with the same bacteria that makes your feet stink.

因为制作林堡干酪的物质和使你脚臭的物质是一样的！

Snack on some limburger cheese while enjoying a beer, and you will open yourself up to an all out assault.

如果在享受啤酒的同时又吃了些林堡干酪，那么你就等着被蚊子们群起而攻之吧！

Some cheeses are soaked in brine to stimulate the development of specific fungi and 'bacteria; Limburger is one such cheese.

一些干酪被浸泡于盐水中以刺激特殊的真菌和细菌的生长，林堡软干酪就是这样一种干酪。

Some cheese s are soaked in brine to stimulate the development of specific fungi and 'bacteria; Limburger is one such cheese .

一些干酪被浸泡于盐水中以刺激特殊的真菌和细菌的生长，林堡软干酪就是这样一种干酪。

While all cheese making requires a license, Limburger cheese making requires a master cheese maker's license.

虽然所有起司制作都需要执照，但比利时起司的制作则需要起司制作大师的执照。

In The Netherlands his success went down a bit but in other countries the little Limburger got much more success and that gave him 40 Gold and 10 Platinum records.

在荷兰，海因切的人气略有下降。但在其他国家，这个来自林堡的男孩仍然极受欢迎。这时候海因切已经取得了40张金唱片，10张白金唱片的成绩！

A trademark for a soft cheese resembling a mild Limburger.

牌乳酪象林堡软干酪的一种软质奶酪的商标名

Also honoured for cheese research, Bart Knols from Wageningen Agricultural University in the Netherlands won the biology award for his part in research showing that female malaria(13) mosquito are equally attracted to limburger(14) cheese and human feet.

因奶酪研究获殊荣的还有——维吉宁角农业大学的巴特*克努斯，赢得生物学奖，他的研究让我们知道，携疟疾细菌的母蚊子象喜欢林堡干酪一样热衷人类的脚板。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。