拱形面包
发表于 2025-3-23 13:45:19
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AND
发表于 2025-3-23 15:32:30
Yoshihiro Suido,Shinji Teramotorties of dairy products (milk, yoghurt and cream cheese) and the studies related to the effect of milk fat globule (its size, distribution and population) on the lubrication properties and sensory of the final product.
legitimate
发表于 2025-3-23 20:02:54
Toshinori Kawanami,Kazuhiro Yaterangineering of the crystal network formed by milk fat (Campos, Narine, & Marangoni, 2002; Herrera & Hartel, 2000; Lopez, Lesieur, Bourgaux, & Ollivon, 2005; Marangoni et al., 2012; Ramel & Marangoni, 2016; Shi, Smith, & Hartel, 2001).
JEER
发表于 2025-3-24 00:20:09
Manipulation of Dietary and Physiological Factors on Composition and Physicochemical Characteristics in the mammary glands. The proportion of milk FA from the two sources can deviate considerably from the half-half, depending mainly on FA supply via the feed but also on nutrient supply for the de novo synthesis, and on FA supply/demand from mobilisation/deposition.
Mendicant
发表于 2025-3-24 03:39:37
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LOPE
发表于 2025-3-24 08:18:48
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mastoid-bone
发表于 2025-3-24 11:28:54
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AMPLE
发表于 2025-3-24 15:51:44
Microstructural Engineering of Milk Fat and Related Productsngineering of the crystal network formed by milk fat (Campos, Narine, & Marangoni, 2002; Herrera & Hartel, 2000; Lopez, Lesieur, Bourgaux, & Ollivon, 2005; Marangoni et al., 2012; Ramel & Marangoni, 2016; Shi, Smith, & Hartel, 2001).
你不公正
发表于 2025-3-24 20:03:29
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光滑
发表于 2025-3-25 00:33:08
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