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Titlebook: Kuba und der Weltkommunismus; Robert K. Furtak Book 1967 Springer Fachmedien Wiesbaden 1967 Arbeit.Beziehung.China.Evolution.Fidel Castro.

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樓主: Goiter
31#
發(fā)表于 2025-3-27 00:10:47 | 只看該作者
32#
發(fā)表于 2025-3-27 01:46:06 | 只看該作者
33#
發(fā)表于 2025-3-27 08:24:21 | 只看該作者
Robert K. Furtakne, 2015)..This study focuses on the professional identity changes required to support the modifications to the TE curriculum, particularly Food Technology, and identifies a way to promote professional identity transition. It demonstrates how the developing professional teacher identity is impacted
34#
發(fā)表于 2025-3-27 10:31:53 | 只看該作者
35#
發(fā)表于 2025-3-27 14:11:26 | 只看該作者
36#
發(fā)表于 2025-3-27 19:12:00 | 只看該作者
Robert K. Furtaks in a way that helps us to understand the world around us and to have healthy relationships with the food we eat. We cannot leave this education to celebrity chefs—they enhance the basic school curriculum, not replace it. A good education in food should be high profile and valued for its contributi
37#
發(fā)表于 2025-3-27 23:09:44 | 只看該作者
Robert K. Furtakol the interactions in real food (and Pharmaceutical) systems. For the food applications the fate of the lipid during digestion is important and therefore we will discuss some aspects of enzyme-catalyzed lipolysis in terms of the structural evolution. New products and concepts of using protein/emuls
38#
發(fā)表于 2025-3-28 02:05:51 | 只看該作者
other thermal process which stabilizes the emulsion through protein coagulation. Salt, phosphates, nitrite, dextrose, and binders are commonly used in emulsion products. Soy proteins have a similar structure to myofibrillar proteins in the meat and can therefore be used to make imitation meat emuls
39#
發(fā)表于 2025-3-28 09:45:39 | 只看該作者
40#
發(fā)表于 2025-3-28 11:34:52 | 只看該作者
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