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发表于 2025-3-21 19:01:21
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招人嫉妒
发表于 2025-3-21 21:31:41
Lap Chung Lam,Tzi-cker Chiueh disclosures.Includes supplementary material: .Request lectu.Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major. ..This text reviews an Introduction to Food Components – quality and
清楚
发表于 2025-3-22 03:04:33
Haizhi Xu,Wenliang Du,Steve J. Chapine for the non-major. ..This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. F
凶残
发表于 2025-3-22 07:09:45
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刺耳
发表于 2025-3-22 11:04:30
Stuart E. Schechter,Jaeyeon Jung,Arthur W. Bergerd chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information..The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrat
CLEFT
发表于 2025-3-22 16:49:40
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暗讽
发表于 2025-3-22 18:27:04
d chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information..The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrat
VEST
发表于 2025-3-22 21:58:26
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acquisition
发表于 2025-3-23 05:20:57
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反感
发表于 2025-3-23 07:43:08
Jouni Viinikka,Hervé Debard chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information..The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrat