Recessive
发表于 2025-3-28 17:42:11
http://reply.papertrans.cn/15/1455/145460/145460_41.png
glucagon
发表于 2025-3-28 20:57:03
http://reply.papertrans.cn/15/1455/145460/145460_42.png
Hiatus
发表于 2025-3-28 23:02:55
Water in Dairy Products,te und später auf Betreiben Bertrand Russells in Cambridge lehrte, ist es weder einfach noch angemessen, ihn einer bestimmten Schule zuzuordnen. In seinen Frühschriften vertrat er eine Philosophie der Logik, die eng mit den Werken Gottlob Freges und dem Positivismus verwandt war. Erkenntnis sollte d
Clumsy
发表于 2025-3-29 04:03:28
Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products,wir um 1900 erkennen, daß eine Vermehrung unserer Einnahmen unbedingte Notwendigkeit war. Pierre Curie machte sich überdies wenig Illusionen über seine Chancen, in Paris eine Lehrkanzel zu erlangen, eine Stellung, die, ohne glänzend dotiert zu sein, es doch einer Familie mit bescheidenen Ansprüchen
Axon895
发表于 2025-3-29 09:22:41
Flavours and Off-Flavours in Milk and Dairy Products,his views in the ancient . (c. 1150) of Guigo the Carthusian, a work which he takes to be concerned with mystical experience, though not all scholars would agree. The . appears to him to sketch a progression from reading through meditation and affective prayer to contemplation. It is clear in Nicole
Inexorable
发表于 2025-3-29 15:01:44
http://reply.papertrans.cn/15/1455/145460/145460_46.png
领袖气质
发表于 2025-3-29 16:36:57
Erratum to: IV. Significance of Lactose in Milk Powders,“Acoustic emission is the class of phenomena where transient elastic waves are generated by the rapid release of energy from localized sources within a material, or the transient waves so generated”. Acoustic emission (often just called “AE”) can be looked at as a vibration with an extremely small a
相信
发表于 2025-3-29 20:49:53
http://reply.papertrans.cn/15/1455/145460/145460_48.png
Chivalrous
发表于 2025-3-30 02:47:17
http://reply.papertrans.cn/15/1455/145460/145460_49.png
打包
发表于 2025-3-30 06:52:21
https://doi.org/10.1007/978-3-642-47336-4the molecule and its ability to interact with various chemical groups of the other constituents actually are at the basis of the most important role of water in some sensory properties of foods and in many of the changes that occur during processing and storage.