1. Fatty acids; 2. Eicosanoids: 3. Triacylglycerols 4. Membrane phospholipids; 5. Cholesterol, steroids, and isoprenoids;

1. Gluconeogenesis: The universal pathway for synthesis of glucose. 2. Biosynthesis of glycogen, starch, and sucrose. 3. CO2 fixation in plants (the Calvin Cycle). 4. Regulation of carbohydrate metabolism in plants

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

广东医科大学：《临床生物化学及检验》课程教学资源（理论教案，打印版）第09章 电解质与酸碱平衡检验

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

广东医科大学：《临床生物化学及检验》课程教学资源（理论教案，打印版）第06章 血浆蛋白质与含氮化合物的生化检验

广东医科大学：《临床生物化学及检验》课程教学资源（理论教案，打印版）第05章 自动临床生化分析仪的应用及评价

广东医科大学：《临床生物化学及检验》课程教学资源（理论教案，打印版）第04章 酶学检测技术

广东医科大学：《临床生物化学及检验》课程教学资源（理论教案，打印版）第01章 绪论