Titlebook: Basic Food Chemistry; Frank A. Lee Book 1983 The AVI Publishing Company, Inc. 1983 alcohol.amino acid.coffee.food.food chemistry

尊敬

https://doi.org/10.1007/978-94-011-7376-6alcohol; amino acid; coffee; food; food chemistry

Abbreviate

978-94-011-7378-0The AVI Publishing Company, Inc. 1983

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領(lǐng)巾

Colloids, He noted that solutions of substances that could be crystallized diffused rapidly through such membranes as parchment, while substances that did not produce crystals did not diffuse through these membranes at all. The crystallizable substances he called “crystalloids,” while those noncrystallizable substances were designated “colloids.”

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可卡

Baked Products,ns were the first to discover leavening action involving (unknown to them) yeast and then to improve their bread by using the leavening process. While their method for making bread was rather advanced, their knowledge of the scientific principles explaining this process was doubtlessly small.

Itinerant

Milk and Milk Products,ete milking of one or more healthy cows, which contains not less than 8?% of milk-solids-not-fat and not less than 3?% of milkfat” (Federal Security Agency 1951). The average gross composition of cow’s milk is recorded as follows (Watt and Merrill 1963): water, 87%; fat, 3.6%; lactose, 4.9%; proteins, 3.5%; and ash (minerals), 0.7%.