绪论 第一章蛋白质 第一节氨基酸 第二节肽 第三节蛋白质的空间结构

主要内容 一、概述(Introduction) 二、甘油酯(Glyceride) 三、磷脂(Phospholipids)

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

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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《植物生物化学》考试大纲

• 第一节 水和冰的物理性质与结构 • 第二节 食品中的水分状态 • 第三节 水分活度

北京大学：《自然地理学》课程电子教案（课件讲稿）第七章 生物地球化学循环 第1节 土壤的组成 第2节 土壤的性质 第3节 物质循环与土壤形成 第4节 生态系统的组成与结构

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 单糖与低聚糖的食品性质与功能 第二节 多糖的食品性质与功能