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发表于 2025-3-30 08:34:03
Quality of Dried Foods 1. Physical quality of dried foods, general principles, physical structure and quality, texture of dried foods. 2. Chemical changes and quality of dried foods, general principles, color and flavor of dried foods, autoxidation and browning reactions, nutritional changes. 3. Rehydration of dried food
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发表于 2025-3-30 16:17:15
Why Food Science?o-businesses and development, food security. 5. Food science education outcomes – IFT certified programs, characteristics of food science programs, other food related programs, careers in food science. With greater than 100 references and 4 appendices.
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发表于 2025-3-30 19:39:00
Food Regulatory Agenciesean Food Safety Authority (EFSA), European general food law. 4. Food regulation in China, food regulatory agencies in China, China’s general food hygiene laws. 5. International food standards, Codex Alimentarius commission, International organization of standardization (ISO). With 3 appendices and 2
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发表于 2025-3-30 23:33:37
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思乡病
发表于 2025-3-31 03:47:12
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