Monroe
发表于 2025-3-21 18:28:19
书目名称Microbiology and Biochemistry of Cheese and Fermented Milk影响因子(影响力)<br> http://figure.impactfactor.cn/if/?ISSN=BK0633095<br><br> <br><br>书目名称Microbiology and Biochemistry of Cheese and Fermented Milk影响因子(影响力)学科排名<br> http://figure.impactfactor.cn/ifr/?ISSN=BK0633095<br><br> <br><br>书目名称Microbiology and Biochemistry of Cheese and Fermented Milk网络公开度<br> http://figure.impactfactor.cn/at/?ISSN=BK0633095<br><br> <br><br>书目名称Microbiology and Biochemistry of Cheese and Fermented Milk网络公开度学科排名<br> http://figure.impactfactor.cn/atr/?ISSN=BK0633095<br><br> <br><br>书目名称Microbiology and Biochemistry of Cheese and Fermented Milk被引频次<br> http://figure.impactfactor.cn/tc/?ISSN=BK0633095<br><br> <br><br>书目名称Microbiology and Biochemistry of Cheese and Fermented Milk被引频次学科排名<br> http://figure.impactfactor.cn/tcr/?ISSN=BK0633095<br><br> <br><br>书目名称Microbiology and Biochemistry of Cheese and Fermented Milk年度引用<br> http://figure.impactfactor.cn/ii/?ISSN=BK0633095<br><br> <br><br>书目名称Microbiology and Biochemistry of Cheese and Fermented Milk年度引用学科排名<br> http://figure.impactfactor.cn/iir/?ISSN=BK0633095<br><br> <br><br>书目名称Microbiology and Biochemistry of Cheese and Fermented Milk读者反馈<br> http://figure.impactfactor.cn/5y/?ISSN=BK0633095<br><br> <br><br>书目名称Microbiology and Biochemistry of Cheese and Fermented Milk读者反馈学科排名<br> http://figure.impactfactor.cn/5yr/?ISSN=BK0633095<br><br> <br><br>
不成比例
发表于 2025-3-21 23:38:43
Flavour and texture in soft cheese,ed. The world production of soft cheeses is much lower than that of hard and semi-hard cheeses. Soft cheeses are mainly produced in France but now also in other countries eager to offer a wider range of aromas and flavours to their consumers.
glacial
发表于 2025-3-22 01:54:06
Flavour and texture in low-fat cheese,ikely to be more related to casein breakdown than to fat, may occur even in reduced-fat cheeses with the same moisture in non-fat solids (MNFS) as a normal-fat cheese (Emmons, 1980). In the reduced-fat cheese more protein matrix is present, requiring more effort of cutting or deformation in texture assessment.
哀求
发表于 2025-3-22 05:04:03
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手势
发表于 2025-3-22 11:42:49
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Evolve
发表于 2025-3-22 16:46:54
Rennets: their role in milk coagulation and cheese ripening,ain component of a meal, as a dessert or as a food ingredient (the latter has been the major growth sector, e.g. in the US, .. 30% of all cheese is now used as a food ingredient; Olson and Gould, 1995).
flavonoids
发表于 2025-3-22 18:14:37
Molecular genetics of dairy lactic acid bacteria,troduction to the genetics of lactic acid bacteria with an emphasis on . is presented here. The reader is urged to consult the many excellent reviews that are available for a more complete treatment of individual topics.
使厌恶
发表于 2025-3-22 22:27:45
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发起
发表于 2025-3-23 02:54:06
https://doi.org/10.1007/978-1-4613-1121-8biochemistry; biotechnology; chemistry; microbiology; processing
死亡率
发表于 2025-3-23 08:43:48
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