吞吞吐吐
发表于 2025-3-28 17:37:05
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buoyant
发表于 2025-3-28 22:39:01
Catharina Vogt,Niels Van Quaquebeked in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.. .Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field
gonioscopy
发表于 2025-3-29 02:13:35
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果仁
发表于 2025-3-29 05:59:42
Martin Puppatz,Jürgen Dellertion conditions, milk fat and dairy products with unique structures and mechanical properties can be designed. Understanding the relationships between composition, crystallization, structure, rheology and texture is a powerful tool in this regard.
尽管
发表于 2025-3-29 10:42:28
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Dna262
发表于 2025-3-29 13:03:02
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endure
发表于 2025-3-29 17:49:25
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cuticle
发表于 2025-3-29 20:09:45
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Synapse
发表于 2025-3-30 02:07:58
Jürgen Wegge,Anne Kemter,Johannes Wendschee sole source of lactose for all practical purposes. However, the California sea lion and other Pacific pinnipeds have no lactose in their milks (Pilson and Kelly, 1962; Pilson, 1965; Johnson .. 1974; Stewart .., 1983). Milks of monotremes, such as the echidna and platypus, contain less than 0.1% la
Deceit
发表于 2025-3-30 04:03:45
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