外研版（三起）（2012）小学英语六年级下册Module 3 Unit 2 The cows are drinking water.Module 3 Unit 2 The cows are drinking water.课件(5)

水和冰的结构及其在食品体系中的行为对食品的质地、风味和稳定性的影响。水分活度与水分吸着等温线及水分活度对食品稳定性的影响。食品中水分含量和水分活度的测定方法。 2.1 Introduction 2.2 Structure of water and ice 2.3 Categories of water in foods 2.3 Water –solute interactions 2.5 Water activity and Moisture Sorption Isotherms 2.6 Molecular mobility and food stability

水准测量原理 The Principle of Leveling 水准仪及其使用 The Water Level and the Usage 水准测量的一般方法和要求 The Common Methods and Demand of the Water Level 水准仪的检验和校正 The Inspection and Emendation of the Water Level 水准测量误差产生的原因及消减方法 The Causes and Elimination of Leveling

外研版（三起）（2012）小学英语六年级下册Module 3 Unit 2 The cows are drinking water.Module 3 Unit 2 The cows are drinking water.课件

外研版（三起）（2012）小学英语六年级下册Module 3 Unit 2 The cows are drinking water.Module 3 Unit 2 The cows are drinking water.课件(6)

The water content of dairy products ranges from around 2.5 to 94%(w/w) (Table 7.1) and is the principal component by weight in most dairy products, including milk, cream, ice-cream, yogurt and most cheeses. The moisture content of foods (or more correctly their water activity, section 7.3), together with temperature and pH, are of great importance to food technology. As described in section 7.8 water plays an extremely important

外研版（三起）（2012）小学英语六年级下册Module 3 Unit 2 The cows are drinking water.Module 3 Unit 2 The cows are drinking water.课件(3)

外研版（三起）（2012）小学英语六年级下册Module 3 Unit 2 The cows are drinking water.Module 3 Unit 2 The cows are drinking water.课件(1)

外研版（三起）（2012）小学英语六年级下册Module 3 Unit 2 The cows are drinking water.Module 3 Unit 2 The cows are drinking water.教案(9)

外研版（三起）（2012）小学英语六年级下册Module 3 Unit 2 The cows are drinking water.Module 3 Unit 2 The cows are drinking water.教案(7)