antiandrogen
发表于 2025-3-25 04:04:12
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Amenable
发表于 2025-3-25 10:41:38
M. J. Gassonanization is a reflection of their evolutionary histories and, in spite of decades of research, there is still a need for improved theoretical tools to explain fundamental aspects of microbial physiology. Using ecological and economic concepts, this chapter explores a resource-ratio based theory to
意见一致
发表于 2025-3-25 14:26:30
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改良
发表于 2025-3-25 18:58:51
Rennets: their role in milk coagulation and cheese ripening,. Cheese is one of the most diverse food groups: Burkhalter (1981) listed .. 500 varieties produced from cows’ milk, while Kalantzopoulos (1993) listed 500 more produced from sheep’s and/or goats’ milks. In spite of its long history, cheese still has a very vibrant image and enjoys consistent growth
轻率的你
发表于 2025-3-25 23:23:17
Microbiology and technology of fermented milks, of commercial significance. Cheese-making and fermented milks production are one of the oldest methods practised by man for the preservation of a highly perishable and nutritional foodstuff (i.e. milk) into products with an extended shelf-life. The exact origin(s) of fermented milks making is diffi
白杨鱼
发表于 2025-3-26 00:27:20
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coagulation
发表于 2025-3-26 07:57:19
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起波澜
发表于 2025-3-26 12:32:32
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Aesthete
发表于 2025-3-26 13:14:03
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敌意
发表于 2025-3-26 17:01:46
The chemical and biochemical basis of cheese and milk aroma,hapter 9, the present chapter is restricted to volatile compounds. Taste is perceived on the tongue but aroma is perceived in the nose where it enters either from the outside by sniffing, or from the back of the throat when food is masticated.