estrange
发表于 2025-3-21 18:48:25
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逃避系列单词
发表于 2025-3-21 22:41:38
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AUGUR
发表于 2025-3-22 01:01:22
Transcriptome-Based Characterization of Interaction Between Fermenting Microorganisms during Producation regarding the interaction between baker’s yeast and LAB during sourdough fermentation and production of bakery products, based on metabolic characteristics and transcriptional changes in pure and mixed cultures studied via transcriptome analysis.
伪书
发表于 2025-3-22 06:21:04
Quality Evaluation of Semi-Indigeous Proceesed Cheese (,) in Sudan,cid and amino acids values were found in relatively high amounts. The microbiological analysis revealed the presence of higher total bacterial count (TBC), lactic acid bacterial counts (LAB) and yeast count, in all collected cheese samples. In addition, some pathogenic bacteria are found in some samples like ., and Coliform bacteria.
富饶
发表于 2025-3-22 11:55:24
Book 2022 spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels. .
枯萎将要
发表于 2025-3-22 13:21:56
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etidronate
发表于 2025-3-22 19:48:05
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把手
发表于 2025-3-22 22:40:55
https://doi.org/10.1007/978-3-030-97874-7afety of sausage are considered an essential pillar in the food industry due to the requirements and methodology, they provide to ensure food safety at every stage of the food supply chain. However, monitoring of these influences is necessary to produce safe fermented sausage with high quality.
AVOW
发表于 2025-3-23 02:14:07
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围巾
发表于 2025-3-23 06:55:24
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