A/B milk and yoghurt, 428 atto Abbe refractometer. 458 Apo-lactoferrin, 364 of cheese. 4 Apparent viscosity, 454, 455 djunct starters, 41 Arachidonic acid, 142 attenuated lactic acid bacteria, 418 Arteriovenous difference studies. 2( elevated ripening temperature, 41 Arthrobacter spp, 407

第一节 真核基因的结构与功能 第二节 真核基因组的结构与功能 The Structure and Function of Eukaryote Genome

Milk has been the subject of scientific study for about 150 years and consequently, is probably the best characterized, in chemical terms, of our major foods. It is probably also the most complicated and serves as the raw material for a very large and diverse family of food products. Dairy science

第一节 基因诊断 Gene Diagnosis 第二节 基因治疗 Gene Therapy

第一节 癌基因 Oncogenes 第二节 肿瘤抑制基因 tumor suppressor gene 第三节 生长因子 Growth factors

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一、物质代谢的相互关系 二、 物质代谢的调节和控制 —细胞内调节，激素调节，神经调节，环境条件对代谢过程的影响

In modern dairy technology, milk is almost always subjected to a heat treatment; typical examples are: Thermization e.g.65°℃×15s Pasteurization LTLT (low temperature, long time) 63C 30 min HTST(high temperature, short time) 15s Forewarming(for sterilization)

第一节 合理膳食 第二节 有氧活动 第三节 知足常乐 第四节 远离烟酒 第五节 勤奋健身心 第六节 行动黄金律

The salts of milk are mainly the phosphates, citrates, chlorides, sulphates, carbonates and bicarbonates of sodium, potassium, calcium and mag- nesium. Approximately 20 other elements are found in milk in trace amounts, including copper, iron, silicon, zinc and iodine. Strictly speaking