creditor
发表于 2025-3-23 09:46:17
Luigi Marengoare speaking about and express it in numbers you know something about it; but when you cannot measue it, when you cannot express it in number, your knowledge is of a meager and unsatisfactory kind: it may be the beginning of knowledge, but you have scarcely, in your thoughts, advanced to the stage o
labile
发表于 2025-3-23 17:30:58
Yves Dozs opposed to nature, is exogenous to the system under consideration. In this manner the parameter can be disposed of without having to deal explicitly with it. Thus, in such situations, authors are content merely with the vague assertion that institutional changes cause shifts in parameter values an
EXULT
发表于 2025-3-23 19:08:33
Paul J. H. Schoemaker,M. Laurentius Maraisthis regimentation of science would inhibit the creativity. The contributions of solid state physics research to the advancement of technology is the result of physics freely pursued independently of its applications. Modern Physics beginning with Newton‘s theory of gravity has enabled us to create the space 978-1-4613-5753-7978-1-4615-1855-6
止痛药
发表于 2025-3-24 00:22:02
Kenneth R. MacCrimmonentation of science would inhibit the creativity. The contributions of solid state physics research to the advancement of technology is the result of physics freely pursued independently of its applications. Modern Physics beginning with Newton‘s theory of gravity has enabled us to create the space
ALIBI
发表于 2025-3-24 04:56:26
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正论
发表于 2025-3-24 08:53:30
Alfred D. Chandler Jrthis regimentation of science would inhibit the creativity. The contributions of solid state physics research to the advancement of technology is the result of physics freely pursued independently of its applications. Modern Physics beginning with Newton‘s theory of gravity has enabled us to create the space 978-1-4613-5753-7978-1-4615-1855-6
旧石器时代
发表于 2025-3-24 14:42:23
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愚蠢人
发表于 2025-3-24 18:38:50
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integrated
发表于 2025-3-24 19:11:12
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Palpate
发表于 2025-3-25 02:51:39
Maurice Lévy-Leboyerss there seems to be a never-ending increase in the number of volatile compounds identified in foods. Unfortunately, this has not always been matched by an equal increase in the understanding of how these volatile compounds arise, or how they contribute to the sensation which we call flavour. Throughout the d978-1-4613-5895-4978-1-4615-2143-3