caldron
发表于 2025-3-23 11:19:47
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摸索
发表于 2025-3-23 14:50:52
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Ostrich
发表于 2025-3-23 19:44:35
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Strength
发表于 2025-3-23 23:57:25
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inundate
发表于 2025-3-24 06:06:46
https://doi.org/10.1007/978-3-030-18191-8Non-thermal Food Processing; Food Quality Assurance; Meat Product Processing; Dairy Product Processing;
放气
发表于 2025-3-24 09:01:52
978-3-030-18193-2Springer Nature Switzerland AG 2019
chemoprevention
发表于 2025-3-24 12:28:58
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Axillary
发表于 2025-3-24 18:48:04
Cytogenetics of Rye (Secale Spp.)ctionality and healthiness of foods and ingredients or creating novel food structures, knowledge is needed regarding their impact on key food constituents such as proteins, lipids, carbohydrates, bioactive and flavor compounds, as well as on product microstructure. The successful application of the
LATER
发表于 2025-3-24 20:36:37
Greg M. Delgoffe,Dario A. A. Vignali of the novel technologies that in a very short time rapidly found evolution and implementation in various food industry processes and commercial products. Some of the mentioned food processes in which ultrasound finds its application include drying, freezing, homogenization, sterilization, extracti
入会
发表于 2025-3-25 02:40:07
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