dialect
发表于 2025-3-25 04:40:16
https://doi.org/10.1007/978-3-642-90904-7haviour in processing, on microbial growth, stability, palatability and overall quality. The importance of water in foods is due to its presence in almost all foods, the dominance of water as a food component, and the physical properties and peculiarities of water in comparison with other food compo
oblique
发表于 2025-3-25 11:23:21
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Cognizance
发表于 2025-3-25 12:43:56
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Hemoptysis
发表于 2025-3-25 16:55:44
Sicherheitsgrad und Beanspruchungw other minor compounds. Its physical and chemical properties are dependent on a variety of compositional and processing factors. An understanding of these properties is important to the dairy industry as they affect most of the unit operations, e.g. fluid flow, mixing, homogenization, freezing and
背信
发表于 2025-3-25 23:07:41
https://doi.org/10.1007/978-1-4757-4409-5Vitamin; chemistry; dairy science; food; food science; lactose; nutrition; proteins
不再流行
发表于 2025-3-26 02:46:51
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扔掉掐死你
发表于 2025-3-26 04:33:46
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DRAFT
发表于 2025-3-26 12:11:26
https://doi.org/10.1007/978-3-642-90904-7undance of reactive functional groups: aldehyde group of lactose, ε-amino group of lysine and other reactive N-groups (e.g. indolyl group of tryptophan, imidazole group of histidine, guanidino group of arginine and the α-amino group of proteins and free amino acids).
从容
发表于 2025-3-26 16:04:35
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Infirm
发表于 2025-3-26 17:57:33
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