打包
发表于 2025-3-26 21:15:49
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PLE
发表于 2025-3-27 03:06:54
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中止
发表于 2025-3-27 09:19:15
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enchant
发表于 2025-3-27 10:58:39
,Unzufriedenheit und politischer Einfluß,e, the initial process involves forming the liquid milk into a soft-solid curd by starter cultures lowering the pH, and by the enzymatic action of chymosin. The gel is weak and fractures with minimal deformation.
无礼回复
发表于 2025-3-27 14:45:29
1572-0330 perties of specific structures in foods – crystals, polymers, dispersions and gels..Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses 978-1-4939-3873-5978-1-4939-0761-8Series ISSN 1572-0330 Series E-ISSN 2214-7799
galley
发表于 2025-3-27 19:11:20
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切碎
发表于 2025-3-27 23:50:45
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全部逛商店
发表于 2025-3-28 04:18:04
Kinetics,ar will oxidize during storage— how much do I have to add to make sure that the claims on the label will still be valid if the product is stored for a year before it is sold? The second group of questions concerns the mechanism of reactions. The way the concentration of an ingredient changes with ti
addict
发表于 2025-3-28 08:07:13
Polymers,r polymerization. If a molecule with two reactive groups forms a dimer, it blocks one reactive site but still has another available to continue the reaction and lengthen the chain. If a monomer has more than two reactive groups, it can form a branched chain.
chronology
发表于 2025-3-28 13:16:37
Gels,e, the initial process involves forming the liquid milk into a soft-solid curd by starter cultures lowering the pH, and by the enzymatic action of chymosin. The gel is weak and fractures with minimal deformation.