全体
发表于 2025-3-21 18:47:33
书目名称Effect of Emerging Processing Methods on the Food Quality影响因子(影响力)<br> http://figure.impactfactor.cn/if/?ISSN=BK0302734<br><br> <br><br>书目名称Effect of Emerging Processing Methods on the Food Quality影响因子(影响力)学科排名<br> http://figure.impactfactor.cn/ifr/?ISSN=BK0302734<br><br> <br><br>书目名称Effect of Emerging Processing Methods on the Food Quality网络公开度<br> http://figure.impactfactor.cn/at/?ISSN=BK0302734<br><br> <br><br>书目名称Effect of Emerging Processing Methods on the Food Quality网络公开度学科排名<br> http://figure.impactfactor.cn/atr/?ISSN=BK0302734<br><br> <br><br>书目名称Effect of Emerging Processing Methods on the Food Quality被引频次<br> http://figure.impactfactor.cn/tc/?ISSN=BK0302734<br><br> <br><br>书目名称Effect of Emerging Processing Methods on the Food Quality被引频次学科排名<br> http://figure.impactfactor.cn/tcr/?ISSN=BK0302734<br><br> <br><br>书目名称Effect of Emerging Processing Methods on the Food Quality年度引用<br> http://figure.impactfactor.cn/ii/?ISSN=BK0302734<br><br> <br><br>书目名称Effect of Emerging Processing Methods on the Food Quality年度引用学科排名<br> http://figure.impactfactor.cn/iir/?ISSN=BK0302734<br><br> <br><br>书目名称Effect of Emerging Processing Methods on the Food Quality读者反馈<br> http://figure.impactfactor.cn/5y/?ISSN=BK0302734<br><br> <br><br>书目名称Effect of Emerging Processing Methods on the Food Quality读者反馈学科排名<br> http://figure.impactfactor.cn/5yr/?ISSN=BK0302734<br><br> <br><br>
Allure
发表于 2025-3-21 22:59:13
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FLIRT
发表于 2025-3-22 02:43:14
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剥削
发表于 2025-3-22 07:10:36
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CRAFT
发表于 2025-3-22 11:10:17
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CALL
发表于 2025-3-22 16:57:05
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CALL
发表于 2025-3-22 18:49:07
Cytogenetics of Rye (Secale Spp.)technology requires also that sensorial attributes of the PEF-treated food meet the consumer expectations and acceptance. In this chapter, studies on the impact of PEF on these key issues will be discussed, in both animal- and plant-based foods.
江湖骗子
发表于 2025-3-22 22:26:56
https://doi.org/10.1007/978-3-642-75510-1useful tool to inactivate bacteria (including spores), viruses, yeast, molds, and parasites. This high effectivity is due to the absorption of this radiation by DNA/RNA and proteins, which provokes a loss of structure and subsequent malfunction. In this chapter, the impact of ultraviolet processing on food constituents was reviewed.
消灭
发表于 2025-3-23 05:03:33
Chromosomes During Sexual Reproductionternative electrode arrangements could also be applied. Similar to other volumetric heating methods, the elimination of heating surfaces in contact with foodstuff in ohmic heating helps to reduce thermal degradation and consequently an enhancement in product quality.
Arb853
发表于 2025-3-23 07:35:51
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