找回密碼
 To register

QQ登錄

只需一步,快速開始

掃一掃,訪問微社區(qū)

打印 上一主題 下一主題

Titlebook: Laboratory Exercises for Sensory Evaluation; Harry T. Lawless Textbook 2013 Springer Science+Business Media New York 2013 sensory evaluati

[復制鏈接]
樓主: Taft
31#
發(fā)表于 2025-3-26 22:12:48 | 只看該作者
32#
發(fā)表于 2025-3-27 02:04:31 | 只看該作者
Harry T. Lawlessmaterial preparation for forming processes is covered, with main focus on casting and heat treatment. These are the main preprocessing routes for preparing the preform in the industry. This chapter serves as a quick reference of forming process material selection for researchers, engineers, and stud
33#
發(fā)表于 2025-3-27 05:32:31 | 只看該作者
34#
發(fā)表于 2025-3-27 11:33:08 | 只看該作者
Harry T. Lawlessroducts. The latter portion of this section considers the technologies and scientific disciplines necessary for advancing bioactive marine natural product lead compounds into actual pharmaceuticals. The?reference work?finishes with a selection of chapters describing marine toxins and their impact on
35#
發(fā)表于 2025-3-27 16:08:05 | 只看該作者
Harry T. Lawlessroducts. The latter portion of this section considers the technologies and scientific disciplines necessary for advancing bioactive marine natural product lead compounds into actual pharmaceuticals. The?reference work?finishes with a selection of chapters describing marine toxins and their impact on
36#
發(fā)表于 2025-3-27 21:42:58 | 只看該作者
Harry T. Lawlessroducts. The latter portion of this section considers the technologies and scientific disciplines necessary for advancing bioactive marine natural product lead compounds into actual pharmaceuticals. The?reference work?finishes with a selection of chapters describing marine toxins and their impact on
37#
發(fā)表于 2025-3-27 23:15:15 | 只看該作者
38#
發(fā)表于 2025-3-28 05:10:34 | 只看該作者
39#
發(fā)表于 2025-3-28 06:31:31 | 只看該作者
Textbook 2013 additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also
40#
發(fā)表于 2025-3-28 12:15:44 | 只看該作者
 關(guān)于派博傳思  派博傳思旗下網(wǎng)站  友情鏈接
派博傳思介紹 公司地理位置 論文服務流程 影響因子官網(wǎng) 吾愛論文網(wǎng) 大講堂 北京大學 Oxford Uni. Harvard Uni.
發(fā)展歷史沿革 期刊點評 投稿經(jīng)驗總結(jié) SCIENCEGARD IMPACTFACTOR 派博系數(shù) 清華大學 Yale Uni. Stanford Uni.
QQ|Archiver|手機版|小黑屋| 派博傳思國際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-12 18:26
Copyright © 2001-2015 派博傳思   京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved
快速回復 返回頂部 返回列表
城固县| 新河县| 吉隆县| 三穗县| 莱州市| 兰坪| 镇远县| 琼海市| 宝兴县| 承德市| 威海市| 瑞金市| 新巴尔虎左旗| 梁平县| 泌阳县| 铜川市| 巴中市| 个旧市| 增城市| 苗栗市| 平安县| 禹城市| 拉孜县| 钟山县| 宁安市| 柘荣县| 和静县| 天气| 闽侯县| 新宾| 昆明市| 河曲县| 宜宾市| 南丹县| 浦县| 盈江县| 罗源县| 台前县| 墨竹工卡县| 阿克| 霍城县|