让空气进入
发表于 2025-3-23 10:02:18
The development of strategic plannings 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 dai
绝缘
发表于 2025-3-23 15:41:02
Caterina Barone,Marcella Barbera,Izabela SteinkaTreats chemistry of cow’s milk curds – the precursors for cheese production.Explains the influence of coagulation and treatment methods on curd properties, and hence on cheeses.Introduces analytical m
Jubilation
发表于 2025-3-23 19:40:48
SpringerBriefs in Molecular Sciencehttp://image.papertrans.cn/c/image/224395.jpg
乳白光
发表于 2025-3-23 22:24:38
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使苦恼
发表于 2025-3-24 06:14:35
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neoplasm
发表于 2025-3-24 07:33:01
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土产
发表于 2025-3-24 12:22:32
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陪审团
发表于 2025-3-24 17:21:41
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harrow
发表于 2025-3-24 20:58:41
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forecast
发表于 2025-3-25 02:49:55
Chemical Correlations Between Industrial Curds and Final Cheeses. Can Cheesemakers Standardise Proder, the standardisation of curds is easily possible only near curd-making industries. This Chapter discusses adequate countermeasures for final cheesemakers; on the other side, the complete control on cheese production parameters in these conditions does not seem to be a possibility at present.