主要内容 一、概述 二、化学组成 三、结构 四、性质

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)

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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

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Minerals

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Carbohydrate

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Spectroscopy

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Water

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Gas Liquid Chromatography

《食品化学与分析 Food Chemistry and Analysis》课程PPT教学课件（英文版）Liquid Chromatography