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约有1476篇,以下是第1-10 排序:相关性|最多阅读|最新上传

33 Pages
Fried:Grammaticalization and lexicalization effects in participial morphology A Construction Grammar approach to language change
  • 0
  • 上传人: 05zgyysy01 2011-11-12 18:05
  • 热度: 格式:pdf
6 Pages
Study on reduction of acrylamide in fried bread sticks by :在油炸面包棒丙烯酰胺的抑制研究
Study on reduction of acrylamide in fried bread sticks by :在油炸面包棒丙烯酰胺的抑制研究on,of,in,Study,fried,bread,Fried,study,面包棒...
  • 0
  • 上传人: 北大文库 2014-06-26 21:08
  • 热度: 格式:pdf
18 Pages
Kluwer Academic Publishers - Science & Education 10, 391408, 2001 - Can Mathematics Education and History of Mathematics Coexist - Michael N. Fried
Kluwer Academic Publishers - Science & Education 10, 391408, 2001 - Can Mathematics Education and History of Mathematics Coexist - Michael N. Fried
  • 1
  • 上传人: 心心 2011-12-06 08:40
  • 热度: 格式:pdf
24 Pages
常見的早餐蛋類eggs 蛋fried egg 煎蛋poached egg 不帶殼水煮蛋 b...b
常見的早餐蛋類eggs 蛋fried egg 煎蛋poached egg 不帶殼水煮蛋 b...b
125 Pages
Cat Head Biscuits And Garlic Fried Chicken - Internode
Cat Head Biscuits And Garlic Fried Chicken - Internode
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  • 上传人: kmkmlq26 2017-06-29 11:55
  • 热度: 格式:pdf
73 Pages
Lucian A. Bebchuk Jesse M. Fried - law.harvard.edu
Lucian A. Bebchuk Jesse M. Fried - law.harvard.edu
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  • 上传人: start2015a55 2015-12-15 23:35
  • 热度: 格式:pdf
90 Pages
Coming to America The Legal Basics - Fried Frank Technology
Coming to America The Legal Basics - Fried Frank Technology
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  • 上传人: jjf1071-2000 2016-07-30 08:47
  • 热度: 格式:pdf
94 Pages
the effect of novel frying methods on quality of breaded fried foods
the effect of novel frying methods on quality of breaded fried foods
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  • 上传人: aaawe8962 2016-11-24 07:44
  • 热度: 格式:pdf
80 Pages
a research of consumer attitudes to fruit snacks a study of thai consumers' attitudes toward vacuum fried crispy fruits
a research of consumer attitudes to fruit snacks a study of thai consumers' attitudes toward vacuum fried crispy fruits
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  • 上传人: aaawe8334 2016-08-01 23:35
  • 热度: 格式:pdf
119 Pages
modification of the textural characteristics, oil absorption, and protein content of fried cowpea paste (akara) during production
modification of the textural characteristics, oil absorption, and protein content of fried cowpea paste (akara) during production
  • 0
  • 上传人: vmfn4063 2016-07-18 01:56
  • 热度: 格式:pdf

向豆丁求助:有没有fried?