Food Chemistry－FST 605
发布日期：2010-03-30 浏览次数：
2864
核心提示：Introduction Water activity and toxins Chemical Kinetics Proteins Protein Functionality Modifications of Food Proteins Protein Denaturation Primary sequence Enzyme Kinetics Factors Influencing Enzyme Activity Browning Reactions Water Food Lipids Eff
编辑：foodyy
