bankrupt
发表于 2025-3-21 17:25:36
书目名称Chemistry of Structure-Function Relationships in Cheese影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0224874<br><br> <br><br>书目名称Chemistry of Structure-Function Relationships in Cheese影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0224874<br><br> <br><br>书目名称Chemistry of Structure-Function Relationships in Cheese网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0224874<br><br> <br><br>书目名称Chemistry of Structure-Function Relationships in Cheese网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0224874<br><br> <br><br>书目名称Chemistry of Structure-Function Relationships in Cheese被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0224874<br><br> <br><br>书目名称Chemistry of Structure-Function Relationships in Cheese被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0224874<br><br> <br><br>书目名称Chemistry of Structure-Function Relationships in Cheese年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0224874<br><br> <br><br>书目名称Chemistry of Structure-Function Relationships in Cheese年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0224874<br><br> <br><br>书目名称Chemistry of Structure-Function Relationships in Cheese读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0224874<br><br> <br><br>书目名称Chemistry of Structure-Function Relationships in Cheese读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0224874<br><br> <br><br>
BROTH
发表于 2025-3-21 22:53:21
Hyperfine Molecular Hubbard Hamiltonian has now proved to be a significant factor in development of texture and meltability in low-fat, high-moisture Mozzarella cheese (<10% fat) because of the correlation of these characteristics with breakdown of ..-casein (Tunick et al., 1993a, 1993b; Malin et al., 1994; see also Chapters 2 and 14).
同步信息
发表于 2025-3-22 03:56:02
Chemical Species in Cheese and Their Origin in Milk Componentstical to cheese ripening and flavour development. Component transfers from milk to cheese are discussed as functions of milk gross composition, specific genotypes of both caseins and serum proteins, fat globule properties, and some cheese manufacturing parameters.
dainty
发表于 2025-3-22 07:49:16
Influence of Casein Peptide Conformations on Textural Properties of Cheese has now proved to be a significant factor in development of texture and meltability in low-fat, high-moisture Mozzarella cheese (<10% fat) because of the correlation of these characteristics with breakdown of ..-casein (Tunick et al., 1993a, 1993b; Malin et al., 1994; see also Chapters 2 and 14).
OMIT
发表于 2025-3-22 10:27:32
Matrix Product States: Foundationsworld-wide. The ability to manufacture this wide array of products from milk is the result of manufactures using a variety of processing conditions and microorganisms. The intent of this chapter will be to focus on the metabolic properties of lactic acid bacteria which are believed to be of general importance in cheese flavor development.
amnesia
发表于 2025-3-22 13:56:36
http://reply.papertrans.cn/23/2249/224874/224874_6.png
amnesia
发表于 2025-3-22 17:41:55
http://reply.papertrans.cn/23/2249/224874/224874_7.png
Pde5-Inhibitors
发表于 2025-3-22 22:02:31
Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitutedar cheese. Reduction in the fat levels of Cheddar cheese results in a firm, more elastic, dry crumbly cheese with less flavor (Emmons et al., 1980; Lawrence and Gilles, 1987). In general, consumer acceptance of reduced fat cheeses will depend on matching the texture and flavor of the cheese with its full fat counterpart.
falsehood
发表于 2025-3-23 03:07:23
0065-2598 nt of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the chan
Complement
发表于 2025-3-23 06:20:44
Modeling Mixed Load School Bus Routinger animals are milked, whether the animal is a cow, buffalo, reindeer, goat, sheep, horse, camel, ass, yak or llama. Cheese is highly nutritious because it contains almost all of the protein, usually most of the fat, essential vitamins and minerals and other nutrients of milk in a concentrated form.