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: Umweltforschung quergedacht; Perspektiven integra Achim Daschkeit,Winfried Schr?der Book 1998 Springer-Verlag Berlin Heidelberg 1998 Bewert

[復(fù)制鏈接]
樓主: 調(diào)戲
41#
發(fā)表于 2025-3-28 18:00:41 | 只看該作者
42#
發(fā)表于 2025-3-28 21:43:29 | 只看該作者
Winfried Schr?Der,Achim Daschkeitto the system administrator a clear guidance on the vulnerable security entities. We try to develop a novel approach to suggest the cybersecurity approach that is suitable for the majority of cyber systems by introducing the term security entities.
43#
發(fā)表于 2025-3-29 02:05:39 | 只看該作者
44#
發(fā)表于 2025-3-29 05:02:06 | 只看該作者
45#
發(fā)表于 2025-3-29 10:51:53 | 只看該作者
46#
發(fā)表于 2025-3-29 11:34:10 | 只看該作者
47#
發(fā)表于 2025-3-29 19:34:17 | 只看該作者
Egon Beckerugh processing equipment and the potential contribution to final bread quality are examined. The major role that final moulding actions play in limiting quality defects in the final products and the opportunities for manipulating dough bubble structures are highlighted.
48#
發(fā)表于 2025-3-29 22:21:46 | 只看該作者
Achim Daschkeitnderstanding of the link between raw materials and processing meth- ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while bree978-1-4757-6687-5
49#
發(fā)表于 2025-3-30 00:36:59 | 只看該作者
Wolfgang Deppert,Werner Theobaldnderstanding of the link between raw materials and processing meth- ods in order to make an edible product. This is mainly true because of the special properties of wheat proteins, aspects of which are explored in most of the chapters of this book. Wheat is a product of the natural environment, and while bree
50#
發(fā)表于 2025-3-30 05:43:54 | 只看該作者
Wolf R. Dombrowskyte quality...Technology of Breadmaking, Second Edition., sets out to identify and present the new knowledge that has become available in last 10 years, as well as update information. Like the first edition, it provides a useful tool to help bakers, scientists and technologists to cope with those changes. .978-0-387-38565-5
 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(wù)流程 影響因子官網(wǎng) 吾愛論文網(wǎng) 大講堂 北京大學(xué) Oxford Uni. Harvard Uni.
發(fā)展歷史沿革 期刊點(diǎn)評 投稿經(jīng)驗(yàn)總結(jié) SCIENCEGARD IMPACTFACTOR 派博系數(shù) 清華大學(xué) Yale Uni. Stanford Uni.
QQ|Archiver|手機(jī)版|小黑屋| 派博傳思國際 ( 京公網(wǎng)安備110108008328) GMT+8, 2026-1-17 05:25
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(fù) 返回頂部 返回列表
石门县| 潮州市| 镇坪县| 习水县| 罗源县| 南城县| 阜宁县| 阿巴嘎旗| 远安县| 抚州市| 右玉县| 和顺县| 朝阳市| 临朐县| 凭祥市| 永善县| 莱西市| 武义县| 景洪市| 舟山市| 类乌齐县| 平安县| 佛山市| 比如县| 扬州市| 民乐县| 连州市| 黄骅市| 汨罗市| 太原市| 娄底市| 闻喜县| 勃利县| 会同县| 洛浦县| 土默特左旗| 宝应县| 乳山市| 运城市| 临朐县| 邓州市|