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书目名称Chemical Profiles of Industrial Cow’s Milk Curds影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0224395<br><br> <br><br>书目名称Chemical Profiles of Industrial Cow’s Milk Curds影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0224395<br><br> <br><br>书目名称Chemical Profiles of Industrial Cow’s Milk Curds网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0224395<br><br> <br><br>书目名称Chemical Profiles of Industrial Cow’s Milk Curds网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0224395<br><br> <br><br>书目名称Chemical Profiles of Industrial Cow’s Milk Curds被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0224395<br><br> <br><br>书目名称Chemical Profiles of Industrial Cow’s Milk Curds被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0224395<br><br> <br><br>书目名称Chemical Profiles of Industrial Cow’s Milk Curds年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0224395<br><br> <br><br>书目名称Chemical Profiles of Industrial Cow’s Milk Curds年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0224395<br><br> <br><br>书目名称Chemical Profiles of Industrial Cow’s Milk Curds读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0224395<br><br> <br><br>书目名称Chemical Profiles of Industrial Cow’s Milk Curds读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0224395<br><br> <br><br>正常 发表于 2025-3-21 22:20:13
Optimising Lactic Acid Cheese Packaging Systems,modified packaging system was elaborated. One strategy for optimising traditional packaging systems is the aloe incorporation into the packaging design. The proposed modification of cheese packaging system would include the coating of packaging surfaces (made of synthetic materials) with a thin layePhonophobia 发表于 2025-3-22 00:48:28
The development of strategic planningmodified packaging system was elaborated. One strategy for optimising traditional packaging systems is the aloe incorporation into the packaging design. The proposed modification of cheese packaging system would include the coating of packaging surfaces (made of synthetic materials) with a thin laye慌张 发表于 2025-3-22 06:32:32
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Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheesemakers Standardise Prods because ‘normal’ cheeses—products with a prevailing ingredient, milk—are obtained by means of the transformation of the main raw material and the addition of minor components. Because of the possible scarcity of readily available milk in many regions or economic areas, the industry of milk and daioverbearing 发表于 2025-3-22 22:24:54
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The process of strategic planningrkable diminution of stored raw materials. Consequently, the cyclic deficiency of cow’s milk may determine the subsequent lack of correlated derivatives and force manufacturers to use prepackaged curds. Because of the critical importance of the chemical and microbiological ‘quality’ of these curds,感激小女 发表于 2025-3-23 07:01:30
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