食品生物化学-第1章水和冰（Food Biochemistry - chapter first water and ice）.docVIP

食品生物化学-第1章水和冰（Food Biochemistry - chapter first water and ice） The first section gives an overview of water in second sections of food Third sections of water activity, the main content of terrestrial organisms, the composition of the body of roughly equal proportion of water Protein nucleic acid Sugar lipid Inorganic salt egg white quality 15% nuclear acid 7% sugar class 3% fat quality Two % nothing machine salt 1% water Seventy 1. Section 1 summarizes the content and physiological functions of water in organisms, jellyfish, fish, frogs, mammals, algae, and higher plants Dormant species In th