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2020-07-30 17:03怎樣用 “used to” 描述往事？
2007-09-20 14:44Can the symptoms of foodborne illness be mistaken for the flu?
2007-09-17 17:24How should I select and use cutting boards?
2007-09-11 11:15Why is cork traditionally used to stop wine bottles?
2007-08-22 08:51Why is salt used in foods?
2007-08-07 10:28How many flowers do you need to produce 500 grams of saffron?
2007-07-25 11:22What is yoghurt?
2007-07-25 11:20What is butter ?
2007-06-29 10:29Why is glucose syrup used in chocolate?
2007-06-29 10:27What is the meaning of the term chocolate and the term cocoa? Where did they ori
2007-06-21 11:17中國指巴拿馬應為藥毒死亡案負責
2007-06-20 10:21How do you remove gluten from kitchen tools after you have used these tools with
2007-06-13 11:00Why is sugar used in foods?
2007-06-13 10:39How do you remove gluten from kitchen tools after you have used these tools with
2007-06-13 10:36Why does our body need proteins?
2007-06-13 09:50Can sorbic acid and/sorbates be used in heated foods?
2007-06-13 09:50Why is sulphite used in winemaking?
2007-06-13 09:13Why can't low fat spreads not be used for roasting or frying ?
2007-06-13 09:07What are emulsifiers and why are they used?
2007-06-13 08:44Why are colour additives used in foods?
2007-06-07 10:36What is rosmarinic acid ?
2007-06-07 09:42What is an acidity regulator ?
2007-06-07 09:39What safety margin is normally used when determining levels of food additives?
2007-06-05 17:29How do you remove gluten from kitchen tools after you have used these tools with
2007-05-11 10:42Vitamins
2005-06-01 00:00微生物學教案 Chapter 5 Nurtution of Microbes（微生物的營養）

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