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2005-06-30 00:00
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2005-06-30 00:00
ÌØÊâÉÅʳʳƷ±ê×¼Ó¢ÎÄÃû³Æ
2005-06-30 00:00
Vocabulary of Nutrition and Food Hygiene i
2005-06-30 00:00
Vocabulary of Nutrition and Food Hygiene o-r
2005-06-30 00:00
Vocabulary of Nutrition and Food Hygiene s-z
2005-06-30 00:00
Food Security Óë Food Safety
2005-06-30 00:00
Î÷µãÖÐÓ¢ÎĶÔÕÕ
2005-06-29 00:00
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Elements and Compounds ÔªËغͻ¯ºÏÎï¡¡
2005-06-29 00:00
White wine production °×ÆÏÌѾƵļӹ¤
2005-06-29 00:00
carbohydrates ̼ˮ»¯ºÏÎï
2005-06-27 00:00
ÓëʳƷ°²È«ÓйصķçÏÕ·ÖÎöÊõÓﶨÒå
2005-06-23 00:00
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2005-06-16 00:00
ʳƷÌí¼Ó¼ÁÏà¹ØµÄÓ¢ÎÄËõÂÔÓï
2005-06-01 00:00
΢ÉúÎïѧ½Ì°¸ Chapter 2 Prokayotic Microorganism(ÔºË΢ÉúÎï)
2005-06-01 00:00
΢ÉúÎïѧ½Ì°¸ Chapter 3 Eukaryotic Microorganisms£¨ÕæºË΢ÉúÎï
2005-06-01 00:00
΢ÉúÎïѧ½Ì°¸ Chapter 4 Viruses
2005-06-01 00:00
΢ÉúÎïѧ½Ì°¸ Chapter 5 Nurtution of Microbes£¨Î¢ÉúÎïµÄÓªÑø£©
2005-06-01 00:00
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2005-06-01 00:00
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2005-06-01 00:00
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2005-06-01 00:00
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2005-06-01 00:00
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2005-06-01 00:00
ÉúÎﻯѧ´Ê»ã I
2005-06-01 00:00
ÉúÎﻯѧ´Ê»ã J
2005-06-01 00:00
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2005-06-01 00:00
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2005-06-01 00:00
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2005-06-01 00:00
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2005-06-01 00:00
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2005-06-01 00:00
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2005-06-01 00:00
ÉúÎﻯѧ´Ê»ã R
2005-06-01 00:00
ÉúÎﻯѧ´Ê»ã S
2005-06-01 00:00
ÉúÎﻯѧ´Ê»ã T
2005-06-01 00:00
ÉúÎﻯѧ´Ê»ã U
2005-06-01 00:00
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ÉúÎﻯѧ´Ê»ã W X Y Z
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2005-06-01 00:00
ʳƷ΢ÉúÎï Overview
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 1: Introduction
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 2: Basic aspects
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 3: Foodborne illness
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 4: Microbial flora of food
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 5: Food poisoning microorganisms
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 6: Detection of food poisoning microrgani
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 7: Food safety management tools
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 8:Microbiological criteria
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 9: Microbiological Risk Assessment (MRA)
2005-06-01 00:00
ʳƷ΢ÉúÎï Chapter 10: Regulations and authorities
2005-05-31 00:00
΢ÉúÎïѧ½Ì°¸ Chapter 1 The Introduction of Microbiology
2005-05-28 00:00
ʳƷ
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Ó¢Óï LESSON 1 Nutriton
2005-05-28 00:00
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Ó¢Óï LESSON 11 Food Preservation By Fermenttation
2005-05-28 00:00
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Ó¢Óï LESSON 12 An Important And Most Acceptable Food
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