当当中华商务进口图书旗舰店在线销售正版《海外直订Emerging Technologies for the Food Industry: Volume 1: Fundamentals of Food Processing Techno...》。最新《海外直订Emerging Technologies for the Food Industry: Volume 1: Fundamentals of Food Processing Techn
近日,河南科技学院食品学院Fang Wang(第一作者)、曾洁教授(通讯作者)等在国际期刊《Innovative Food Science & Emerging Technologies》在线发表了题为“Effects of different physical technology on compositions and characteristics of bean dregs”的研究论文。 豆渣作为豆奶工业的副产物,味道差、易腐性、低可溶性膳食纤...
出版社:Academic Pr 出版年:2005-9 页数:792 定价:$ 254.25 装帧:HRD ISBN:9780126767575 豆瓣评分 目前无人评价 推荐 + 加入购书单 谁读这本书?··· 二手市场· ··· 在豆瓣转让手里有一本闲着? 订阅关于Emerging Technologies for Food Processing的评论: feed: rss ...
Copyright - Emerging Technologies for Food Processing (Second Edition)ELSEVIEREmerging Technologies for Food Processing
or thermally stable analytes- or labor-intensive chemical derivatization techniques for separation. Picó indicates that GC’s major strength is its high resolution separation and notes its broad usage by the food industry for analyzing target compounds, metabolomics (targeted and untargeted), a...
河南科技学院食品学院Fang Wang和曾洁教授的研究成果，发表在《Innovative Food Science & Emerging Technologies》上，题为“Effects of different physical technology on compositions and characteristics of bean dregs”。此研究聚焦于豆渣的物理技术处理，旨在改善其组成和特性，解决其作为豆奶工业副产物的...
https://www.sciencedirect.com/journal/innovative-food-science-and-emerging-technologies https://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies 3、投稿网址: https://www.editorialmanager.com/ifset/default1.aspx 4、官网邮箱:dietrich.knorr@tu-berlin.de(编辑) 5、期刊刊期:一...
Innovative Food Science & Emerging Technologies目前的主编是D.Knorr。 近期想要快速发表文章的同学可以添加佩普科研助理咨询,佩普学术是专门为科研工作者投稿SCI快速发表服务的科研服务品牌,根据文章匹配3-5本非预警正刊录用方案,而且最快2个月接收,100%正刊录用,录用后无撤稿风险!
Here are someemerging technologiesin the food, transport and energy sectors with great potential to address the climate challenge. 1. Alternative protein sources TheIPCC reporthighlights the potential of plant-based diets, not only for achieving emissions reductions but also improving our collective well...
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