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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
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General references on dairy chemistry 1 Production and utilization of milk 1. 1 Introduction 1. 3 Classification of mammal 1.4 Structure and development of
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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
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《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Water activity and toxins
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《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Introduction
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《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Enzymes
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《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Carbohydrates
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《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Effects of Lipid Oxidation
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《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Food Lipids
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《食品化学 Food Chemistry》课程教学课件(讲稿,英文版)Water
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