尊敬
发表于 2025-3-26 21:27:18
https://doi.org/10.1007/978-94-011-7376-6alcohol; amino acid; coffee; food; food chemistry
Abbreviate
发表于 2025-3-27 02:49:08
978-94-011-7378-0The AVI Publishing Company, Inc. 1983
收到
发表于 2025-3-27 07:02:03
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MELD
发表于 2025-3-27 12:15:22
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领巾
发表于 2025-3-27 15:44:24
Colloids, He noted that solutions of substances that could be crystallized diffused rapidly through such membranes as parchment, while substances that did not produce crystals did not diffuse through these membranes at all. The crystallizable substances he called “crystalloids,” while those noncrystallizable substances were designated “colloids.”
Hiatus
发表于 2025-3-27 21:20:24
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Legend
发表于 2025-3-28 00:04:05
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圆柱
发表于 2025-3-28 04:00:33
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可卡
发表于 2025-3-28 06:57:37
Baked Products,ns were the first to discover leavening action involving (unknown to them) yeast and then to improve their bread by using the leavening process. While their method for making bread was rather advanced, their knowledge of the scientific principles explaining this process was doubtlessly small.
Itinerant
发表于 2025-3-28 14:01:04
Milk and Milk Products,ete milking of one or more healthy cows, which contains not less than 8¼% of milk-solids-not-fat and not less than 3¼% of milkfat” (Federal Security Agency 1951). The average gross composition of cow’s milk is recorded as follows (Watt and Merrill 1963): water, 87%; fat, 3.6%; lactose, 4.9%; proteins, 3.5%; and ash (minerals), 0.7%.