作文(语言)
食品科学
化学
改性牛奶成分
乳制品
语言学
哲学
出处
期刊:Elsevier eBooks
[Elsevier]
日期:1995-01-01
被引量:176
标识
DOI:10.1016/b978-0-12-384430-9.x5000-8
摘要
The structure of milk - implications for sampling and storage determinants of milk volume and composition carbohydrates in milks - analysis, quantities and significance nitrogenous components of milk milk lipids minerals, ions, and trace elements in milk defence agents in milk comparative analysis of non-human milks contaminants in milk.
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