Milk is a dilute emulsion consisting of an oil/fat dispersed phase and an aqueous colloidal continuous phase. The physical properties of milk are similar to those of water but are modified by the presence of various solutes (proteins, lactose and salts) in the continuous phase and by the degree of dispersion of the emulsified and colloidal components

Whilst a number of characteristics affect the overall quality and acceptability of both fresh and frozen meats, tenderness is the major characteristic of eating quality because it determines the ease with which meat can be chewed and swallowed. The tenderness of meat is affected by both chilling/freezing and storage. Under the proper conditions, tenderness is well maintained throughout the chilled/frozen storage life, but improper chilling/freezing can produce severe toughening and meat of poor eating quality

The Academy of management Review, Vol 6, No 4(Oct. 1981), 609-620 Stable url: http://links.jstor.org/sici?sici=0363-7425%28198110%296%03a4%3c609%03atcoiot%3e2.0.c0%3b2-m The Academy of Management Review is currently published by Academy of Management. Your use of the JSTOR archive indicates your acceptance of JSTOR's Terms and Conditions of Use, available at

11.1 结构的风振响应的运动方程 11.1 the equation of motion of structure under fluctuating wind 11.2 结构的风振响应的时程分析 11.2 time-history analysis of the equation of motion 11.3 顺风向随机风振响应的频域分析 11.3 frequency domain analysis of vibration response of

1.1 Discovery of cells and formulation of the cell theory 1.2 basic properties of cells 1.3 molecular composition of cells 1.4 types of cells and structure systems 1.5 viruses-noncellular life 1.6 evolution of cellular life

第一节 不饱和脂酸的分类及命名 The Classification and Naming of Unsaturated Fatty Acids 第二节 脂类的消化与吸收 Digestion and Absorption of Lipid 第三节 甘油三酯的代谢 Metabolism of Triglyceride 第四节 磷脂的代谢 Metabolism of Phospholipid 第五节 胆固醇代谢 Metabolism of Cholesterol 第六节 血浆脂蛋白代谢 Metabolism of Lipoprotein

第一节 蛋白质的营养作用 Nutritional Function of Protein 第二节 氨基酸的一般代谢 General Metabolism of Amino Acids 第三节 氨的代谢 Metabolism of Ammonia 第四节 α-酮酸的代谢和非必需氨基酸的合成 第五节 个别氨基酸的代谢 Metabolism of Individual Amino Acids 第六节 核苷酸的合成代谢 Anabolic metabolism of nucleotide 第七节 核苷酸的分解代谢 Atabolism of nucleiotide

5.1 The conditions of chemical equilibrium and affinity of chemical reaction 5.2 The equilibrium constant of a reaction and isothermal equation 5.3 Heterogeneous chemical equilibrium 5.4 Determination of equilibrium constants 5.5 The standard Gibbs function of formation 5.8 Coupling reaction 5.7 Chemical equilibrium of simultaneous reaction 5.6 The response of reactions to the conditions

第一节 黄土 10.1 Loess 10.1.1 Distribution of Loess 10.1.2 The General Characteristics of Loess and Secondary Loess 10.1.3 The Origin of Loess and Loess Strata of China 第二节 黄土地貌 10.2 Loess Landforms 10.2.1 The Gully Landforms of Loess 10.2.2 The Landforms between Loess Gullies 10.2.3 The valley slope landforms of loess 10.2.4 The gley corrosion landforms of loess

第一节 崩塌 6.1 Collapse 6.1.1 Types of collapse 6.1.2 Forming conditions of collapse 6.1.3 Accumulation and landforms of collapse 第二节 滑坡 6.2 Landslide 6.2.1 The shape of a landslide 6.2.2 Influence factors to a landslide 6.2.3 Types of a landslide 6.2.4 The development of a landslide 6.2.5 Prevention of a landslide