恭维
发表于 2025-3-25 05:06:34
http://reply.papertrans.cn/23/2249/224874/224874_21.png
谄媚于人
发表于 2025-3-25 08:29:03
http://reply.papertrans.cn/23/2249/224874/224874_22.png
信条
发表于 2025-3-25 14:47:52
http://reply.papertrans.cn/23/2249/224874/224874_23.png
雪上轻舟飞过
发表于 2025-3-25 16:31:49
Practical Aspects of Electron Microscopy in Cheese Researche containing the lactose is separated. The coagulum is compacted, frequently subjected to proteolysis during ripening, and occasionally textured, e.g., during the production of Cheddar and Mozzarella cheeses.
Postulate
发表于 2025-3-25 21:46:27
Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storageantly decreased the hardness, complex viscosity and elastic modulus, and the meltability increased during storage. These improvements in textural properties appeared to be most directly related to increased proteolysis under conditions of high moisture.
外向者
发表于 2025-3-26 03:04:13
http://reply.papertrans.cn/23/2249/224874/224874_26.png
Multiple
发表于 2025-3-26 05:45:06
http://reply.papertrans.cn/23/2249/224874/224874_27.png
脱毛
发表于 2025-3-26 12:31:49
Book 1995at, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review
STYX
发表于 2025-3-26 14:27:08
http://reply.papertrans.cn/23/2249/224874/224874_29.png
武器
发表于 2025-3-26 20:41:31
Rheology of Reduced-Fat Cheese Containing a Fat Substituteff flavors (Emmons et al., 1980; Green et al., 1981; Lawrence and Gilles, 1987). The addition of heat gelled whey proteins in processed cheese results in a “grainy” texture due to the incorporation of large whey protein aggregates in the cheese (Kalab et al., 1987; Hill and Smith, 1992).