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Ó¢ººÓªÑøÓëʳƷÎÀÉúѧ´Ê»ã(A-E)

[ÎÞ] ¡¡ [2005-8-18]

Ó¢ººÓªÑøÓëʳƷÎÀÉúѧ´Ê»ã

Vocabulary of Nutrition and Food Hygiene

±¾´Ê»ãÓÉ ²Ü×ÓÅô ËѼ¯ÕûÀí Íõ·ãÉóУ £¬ ÌØ´ËÃùл!~

Ó¢ººÓªÑøÓëʳƷÎÀÉúѧ´Ê»ã

A

acceptable daily intake (ADI) ÿÈËÿÈÕÈÝÐíÉãÈëÁ¿

acclimatization ÆøºòÊÊÓ¦

accumulate Ðî»ý

acetylandromedol ÒÒõ£èßľ´¼¶¾

acceptable risk level ¿É½ÓÊܵÄΣÏÕˮƽ

acid-forming food ³ÉËáÐÔʳƷ

Achromobacterium ÎÞÉ«¾úÊô

Act for preventing the adulteration of articles ex food and drink ·ÀÖ¹ÒûʳƷ²ô¼Ù·¨

activator ¼¤»î¼Á,»î»¯¼Á

actomyosin ¼¡Äýµ°°×

acute toxicity test ¼±ÐÔ¶¾ÐÔÊÔÑé

additive action Ïà¼Ó×÷ÓÃ

adipose tissue Ö¬·¾×éÖ¯

administrative rule ÐÐÕþ¹æ·¶

adrenal cortical hormone ÉöÉÏÏÙÆ¤Öʼ¤ËØ

adsorption Îü¸½,Îü¸½×÷ÓÃ

aerobic repiration ÓÐÑõºôÎü

aflatoxin »ÆÇúù¶¾ËØ

after-ripeness ºóÊì

Agaricus É¡²ÝÊô

Agrostemma githago L. ÂóÏÉÎÌ

document.clear (); Ò»Á÷ÐÅÏ¢¼à¿ØÀ¹½ØÏµÍ³(IMB System)









¼à¿ØÏµÍ³ÌáÐÑÄú£ººÜ±§Ç¸£¬ÓÉÓÚÄúÌá½»µÄÄÚÈÝÖлò·ÃÎʵÄÄÚÈÝÖк¬ÓÐϵͳ²»ÔÊÐíµÄ¹Ø¼ü´Ê»òÕßÄúµÄIPÊܵ½ÁË·ÃÎÊÏÞÖÆ£¬±¾´Î²Ù×÷ÎÞЧ£¬ÏµÍ³ÒѼǼÄúµÄIP¼°ÄúÌá½»µÄËùÓÐÊý¾Ý¡£Çë×¢Ò⣬²»ÒªÌá½»ÈκÎÎ¥·´¹ú¼Ò¹æ¶¨µÄÄÚÈÝ£¡±¾´ÎÀ¹½ØµÄÏà¹ØÐÅϢΪ£º±ù¶¾
Ú½ÇÑ×

anion exchange resins ÒõÀë×Ó½»»»Ê÷Ö¬

anisatin ¶¾°Ë½Çͤ

antagonistic action Þ׿¹×÷ÓÃ

anthraquinone Ýìõ«

anti-cancer drugs ¿¹°©Ò©Îï

antiketogenesis ¿¹Éúͪ×÷ÓÃ

antioxidant ¿¹Ñõ»¯¼Á

antitrypsin ¿¹Òȵ°°×ø

anthropometry ÈËÌå²âÁ¿Ñ§

apatite Á×»Òʯ

apparent digestibility ±íÏÖÏû»¯ÂÊ

appetite ʳÓû

apoferritin ÍÑÌúÌúµ°°×

apolipoprotein ÔØÖ¬µ°°×

applied nutrition Ó¦ÓÃÓªÑø

aquatic organism Ë®ÉúÉúÎï

aquatic product Ë®²úÆ·

arachidonic acid »¨ÉúËÄÏ©Ëá

arcus senilis ÀÏÄê»·

arginine ¾«°±Ëá

arsenic Éé

Arthrinium ½ÚÁâæßÊô

Ascaris lumbricoides »×³æ

Ascaris vermicularis òͳæ

Ascomycetes ×ÓÄÒ¾ú¸Ù

ascorbate ¿¹»µÑªËáÑÎ

ascorbic acid ¿¹»µÑªËá

Aspergillus ÇúùÊô

Aspergillus albicans °×Çúù

Aspergillus candidus ÁÁ°×Çúù

Aspergillus flavus »ÆÇúù

Aspergillus fumigatus ÑÌÇúù

Aspergillus glaucus »ÒÂÌÇúù

Aspergillus nidulans ¹¹³²Çúù

Aspergillus niger ºÚÇúù

Aspergillus niveus ù°×Çúù

Aspergillus ochraceus ô÷Çúù

Aspergillus parasiticus ¼ÄÉúÇúù

Aspergillus restrictus ¾ÖÏÞÇúù

Aspergillus terreus ÍÁÇúù

Aspergillus ustus ½¹Çúù

Aspergillus versicolor ²ÉÉ«Çúù

Aspergillus wentti ÎÂÌØÇúù

atherosclerosis ¶¯ÂöÖàÑùÓ²»¯

autophagy ×ÔÍÌÊÉ

availability ¿ÉÀûÓÃÂÊ

avidin ¿¹ÉúÎïËØµ°°×

azide ÖØµª»¯ºÏÎï

B

Bacillus anthracis Ì¿¾Ò¸Ë¾ú

Bacillus cereous À¯ÑùÑ¿°û¸Ë¾ú

Bacillus erysipelatos-suis Öíµ¤¶¾¸Ë¾ú

Bacillus subtilis ¿Ý²Ý¸Ë¾ú

Bacillus tuberculosis bovis Å£ÐͽáºË¸Ë¾ú

bacon ÏÌÖíÈâ

bacterial mutation test ϸ¾úÓÕ±äÊÔÑé

bacteriocidal substance ɱ¾úÎïÖÊ

bacteriophage ÊɾúÌå

balanced diet ƽºâÉÅʳ

balance test ƽºâʵÑé

Balantidium coli ½á³¦Ð¡´üÌгæ

B.alcaligenes metalcaligenes ·à²ú¼î¸Ë¾ú

barley ´óÂó

basal metabolic rate,BMR »ù´¡´úлÂÊ

basal metabolism »ù´¡´úл

base-forming food ³É¼îÐÔʳƷ

Basidiomycetes µ£×Ó¾ú¸Ù

bean curd ¶¹¸¯

bean curd blade °ÙÒ¶

bean sprout ¶¹Ñ¿

beet Ìð²Ë

beetle ¼×³æÀà

benefit-risk analysis Àûº¦·ÖÎö

benzimidazole ±½æéßäßò

benz(a)anthracene (BA) ±½²¢(a)Ýì

benzo(a)pyrene (B(a)P) ±½²¢(a)ÜÅ

benzylamine oxidase Üа·Ñõ»¯Ã¸

beriberi ½ÅÆø²¡

beta-BHC ¦Â-ÁùÁùÁù

¦Â-carotene ¦Â-ºúÂܲ·ËØ

beta hemolytic streptococcus ÒÒÐÍÈÜѪÐÔÁ´Çò¾ú

betanin Ìð²ËÜÕ

BHC;1,2,3,4,5,6-hexachlorocyclohexane ÁùÁùÁù

bilirubin µ¨ºìËØ

biliverdin µ¨ÂÌËØ

bilobol °×¹û(¶þ)·Ó

bioconcentration ÉúÎ︻¼¯,ÉúÎïŨ¼¯

biodeterioration ÉúÎïΣº¦

bioenergetics ÉúÎïÄÜÁ¿Ñ§

biofeedback ÉúÎï·´À¡

biohazard ÉúÎïΣº¦

biological concentration ÉúÎ︻¼¯,

ÉúÎïŨ¼¯

biological expansion ÉúÎïÐÔÅòÕÍ(¹ÞÍ·)

biological half-time ÉúÎï°ë¼õÆÚ

biological prevention ÉúÎï·ÀÖÎ

biological value ÉúÎï¼Û(ÉúÀí¼ÛÖµ)

biosynthesis ÉúÎïºÏ³É

biotin ÉúÎïËØ

biotransformation ÉúÎïת»¯

biotransport ÉúÎïתÔË

bis(P-chlorophenyl)acetic acid pp'-µÎµÎ°£

1,l'-bis(P-chlorophenyl)-2,2--dichloroethane pp¡ä-µÎµÎµÎ

1,l'-bis(P-chlorophenyl)-2,2-dichloroethylene pp¡ä-µÎµÎÒÁ

1,1'-bis(P-chlorophenyl)-2,2,2trichloroethane pp¡ä¡ªµÎµÎÌé

Bitot`s spots(patches) ½áĤ¸ÉÔï,±ÈÍаߵã

bitter almond kernel ¿àÐÓÈÊ

bittern Ñα

Biuron µÐ²Ý¡

bleach Ưµ´,Ô¤Öó

bleaching agent Ư°×¼Á

blindness ä,ÊÓ¾õȱʧ

blood clam òÀ

body mass index,BMI ÌåÖØÖ¸Êý

botulin(botulismotoxin) Èâ¶¾¾ú¶¾ËØ

botulism Èâ¶¾Öж¾

Bouin's solution ±«ÒôÒº

Bovine Sponglform Encephalopathy,BSE ·èÅ£²¡

bran ¿·

branched chain amino acid Ö§Á´°±»ùËá

breakdown ·Ö½â

breast milk ĸÈé

broad bean ²Ï¶¹

bromethane äå¼×Íé

bromomethane£»methyl bromide äå¼×Íé

brown rice ²ÚÃ×

Brucella ²¼Êϸ˾úÊô

Brucelliasis ²¼Êϸ˾ú²¡

B.subtilis test ½Û²Ý¸Ë¾úÊÔÑé

B.thermophilie flat sour ÊÈÈÈÐÔÆ½ËáÃç

butenolide ¶¡Ï©ËáÄÚõ¥

butylated hydroxyanisole ¶¡»ùôÇ»ùÜîÏãÃÑ

butylated hydroxytoluene ¶þ¶¡»ùôÇ»ù¼×±½

B.welchii(B.perfringens) ΤÊϸ˾ú(²úÆø¼ÔĤ¸Ë¾ú)

C

cachexia ¶ñ²¡ÖÊ

cadaverine ʬ°·

cadmium ïÓ

cadmium carbonate ̼ËáïÓ

cadmium chlorate ÂÈËáïÓ

cadmium hydroxide ÇâÑõ»¯ïÓ

cadmium nitrate ÏõËáïÓ

cadmium sulfide Áò»¯ïÓ

caffeine ¿§·È¼î

calciferol ¸Æ»¯´¼

calcitonin,CT ½µ¸ÆËØ

calcium ¸Æ

caloric quotient ÈÈÄÜϵÊý

calorie ¿¨(·Àï)

calorifacient ÉúÈȵÄ,²úÈȵÄ

calorimeter ²âÈȼÆ,ÈÈÁ¿¼Æ

calorimetry ²âÈÈ·¨

Camplobacter fetus subsp.jejuni Ì¥¶ùÍäÇú¾ú¿Õ³¦ÑÇÖÖ

Camplobacterjejuni ¿Õ³¦ÍäÇú¾ú

Candida ¼ÙË¿½Íĸ,ÄîÖé¾úÊô

cannabidiol ´óÂé¶þ·Ó

cannabinol ´óÂé·Ó

cannabis seed oil poisining ´óÂé×ÓÓÍÖж¾

canned food ¹ÞͷʳƷ

capsanthin À±½·ºì

caramel ½´É«,½¹ÌÇ

carbamate °±»ù¼×Ëáõ¥

carbohydrate ̼ˮ»¯Îï

carbonic anhydrase ̼Ëáôûø

carcinogen Ö°©Îï

carcinogenicity test Ö°©ÊÔÑé

carithamine ºì»¨»ÆÉ«ËØ

carnitine Èâ¶¾¼î

casein ÀÒµ°°×

cassava ľÊí

catabolism ·Ö½â´úл

cation exchange resins ÑôÀë×Ó½»»»Ê÷Ö¬

cell transformation test ϸ°ûת»¯ÊÔÑé

cellulose ÏËÎ¬ËØ

ceramics ÌÕ´É

ceruloplasmin Ѫ½¬Í­À¶µ°°×

cesium ï¤

chemical expansion »¯Ñ§ÐÔÅòÕÍ(¹ÞÍ·)

chemical engineering ,

chemical industry,chemical technolog »¯¹¤

chemical pollution »¯Ñ§ÎÛȾ

chemical prevention »¯Ñ§·ÀÖÎ

Chlorella СÇòÔåÊô

chlorinated hydrocarbon,organochlorine ÂÈ»¯Ìþ,ÓлúÂÈ

chlorogenic acid ÂÌÔ­Ëá

cholesterol µ¨¹Ì´¼

cholecal ciferol άÉúËØD3,µ¨¸Æ»¯´¼

choline esterase µ¨¼îõ¥Ã¸

chromium ¸õ

chromosome ȾɫÌå

chromosome abberation ȾɫÌå»û±ä

chromosome aberration assay test ȾɫÌå»û±ä·ÖÎöÊÔ÷þ

chronic mercury poisoning ÂýÐÔ¹¯Öж¾

chronic toxicity test ÂýÐÔ¶¾ÐÔÊÔÑé

chylomicron ÈéÃÓ΢Á£

cigarette ÏãÑÌ

Citreoviridin »ÆÂÌÇàÃ¹ËØ

citrinin ½ÛÇàÃ¹ËØ

Cladosporium Ö¦æßÊô

clam ¸ò

Clavus secalinus Âó½Ç

Claviceps purpurea Tulasne Âó½Ç¾ú

cleaner Ï´µÓ¼Á

cleaning ¾»»¯

cleavage of phosphide ester linkage Á×õ¥¼üÁѽâ

cleft palate ëñÁÑ

Clitocybe ±­É¡Êô

Clostridium Ñ¿°û¸Ë¾úÊô

Clostridium botulinum ÄÚ¶¾¸Ë¾ú

Clostridium butylicum ¶¡Ëá¸Ë¾ú

Clostridium perfringens ²úÆø¼ÔĤ¸Ë¾ú

coagulant Äý¹Ì¼Á

coagulase Äý¹Ìø

cobalt îÜ

cobalt chloride ÂÈ»¯×ê

coffee ¿§·È

colchicine ÇïË®Ïɼî

cold frozen Àä¶³

cold press ÀäÕ¥

cold sterilization ÀäÃð¾ú

cold storage À䲨

coliform group ´ó³¦¾úȺ

colitap ´ó³¦¾ú¿ìËÙ¼ìÑéֽƬ

coli test ´ó³¦¸Ë¾úÊÔÑé

colliod ½ºÌå

colloid system ½ºÌåϵͳ

colonization factor antigen,CFA ¶¨¾ÓÒò×Ó¿¹Ô­

complementary action »¥²¹×÷ÓÃ

concentrated milk ŨËõÄÌ

concentration factor Ũ¼¯ÏµÊý

condensed milk Á¶Èé

congenital mercury poisoning ÏÈÌìÐÔ¹¯Öж¾

conglycinin °é´ó¶¹Çòµ°°×

conjunctival dryness ½áĤ¸ÉÔï

contaminants in food ʳƷÎÛȾÎï

contaminants of biological origin ÉúÎïÐÔÎÛȾÎï

contaminants of chemical origin »¯Ñ§ÐÔÎÛȾÎï

contaminants of radioactive origin ·ÅÉäÐÔÎÛȾÎï

contamination ÎÛȾ

control organ of food hygiene ʳƷÎÀÉú¼à¶½»ú¹¹

control system of food hygiene ʳƷÎÀÉú¼à¶½ÖÆ

copper Í­

corn cockle seed ÂóÏÉÎÌ×Ñ

corn soybean milk (CSM) ÓñÃ×´ó¶¹Èé

coronary heart disease ¹ÚÐIJ¡

cowmilk Å£Èé

Coxsackie virus ¿ÂÉ³Ææ²¡¶¾

crayfish Î|òÁ

critical porion Ãô¸ÐÆÚ

cumulative coefficient Ðî»ýϵÊý

cumulative toxicity index Ðî»ý¶¾ÐÔϵÊý

cumulative toxicity test Ðî»ý¶¾ÐÔÊÔÑé

Curcuma longa ½ª»Æ

curcumin ½ª»ÆËØ

¦Â-cyanoalanine ¦Â-Çè±û°±Ëá

cyanogenetic glycoside plant poisoning º¬Çèß°Ö²ÎïÖж¾

cyanogenetic glycoside º¬Çèß°

cyanomethemoglobin Ç軯ÕýÌúѪºìµ°°×

cycasin ËÕÌúËØ

cyclamate »·¼º°±»ù»ÇËáÑÎ

cyclic N-nitroso compound »·×´N-ÑÇÏõ»ù»¯Ì¨¾û

cyclochlorotine »·ÂÈËØ

cysteine °ëë×°±Ëá

cystine ë×°±Ëá

cytochrome ϸ°ûÉ«ËØ

cytochrome oxidase ϸ°ûÉ«ËØÑõ»¯Ã¸

D

daily dietary allowance ÿÈÕÉÅʳ¹©¸øÁ¿

Datura stramonium L. ÂûÍÓÂÜ

day blindness Öçä(Ö¢)

daylily »Æ»¨À³,½ðÕëÀ³

21-day survival index 21Ì첸Óý³É»îÂÊ

2,4-D;2,4-dichlorophenoxyacetic acid 2,4-D; 2,4-¶þÂȱ½Ñõ´×Ëá

DDVP£»dichlorvos£»dichlorphos µÐµÐη

dealkylation ÍÑÍé»ù»¯×÷ÓÃ

deamination ÍѰ±»ù×÷ÓÃ

Debaryomyces µÂ°ÍÀûÊϽÍĸÊô

decimal reduction time (DRT) 90%µÝ¼õʱ¼ä

diarrhea ¸¹Ðº

difference between individuals ¸öÌå²îÒì

delayed neurotoxicity ³Ù·¢ÐÔÉñ¾­¶¾×÷ÓÃ

delayed neurotoxicity test ³Ù·¢Éñ¾­¶¾ÐÔÊÔÑé

delta-BHC ¦Ä-ÁùÁùÁù

Demeton,systox ÄÚÎüÁ×

Density of energy ÈÈÄÜÃܶÈ

Density of nutrient ÓªÑøËØÃܶÈ

dental plaque °ßÑÀ

deoxyadenosylcobalamin ÏÙÜÕîܰ·Ëá

Deoxynivalenol (DON) ÍÑÑõÑ©¸¯Á­µ¶¾ú´¼

descendant ×ÓϵÌå,ºó´ú

Deuteromycetes (Imperfect fungi) °ëÖªÒð¸Ù(²»ÍêÈ«¾ú¸Ù)

dhurrin ÊñÊòÇèß°

diabetes mellitus,DM ÌÇÄò²¡

diabetic ketoacidosis ÌÇÄò²¡ÍªÖ¢ËáÖж¾

diacetoxyscirpenol ¶þ´×ËáѬ²ÝÁ­µ¶¾úÏ©´¼

dialycerides ¸ÊÓͶþÖ¬

Diazinon ¶þàºÅ©

dibenz(a,h)anthracene,DBA ¶þ±½²¢(a,h)Ýì

dichloro-diphenyltrichloroethane;1,1,1-trichloro-2, 2-bis(P-chlorophenyl)ethan µÎµÎÌé(DDT)

dientamoeba fragilis ´àË«ºË°¢Ã×°Í

diet ÉÅʳ,Òûʳ

dietary ʳÆ×,ÒûʳµÄ

dietary history Òûʳϰ¹ß

dietary fiber ÉÅʳÏËά

dietary guidelines ÉÅʳָÄÏ

dietary recall ÉÅʳ»Ø¹Ë

dietary reference values,DRVs ÉÅʳ²Î¿¼Á¿

difference between species ÖÖ¼ä²îÒì

digestibility Ïû»¯ÂÊ

digestion Ïû»¯

dihydrochalcone ¶þÇâ²é¶úͪ

dihydronivalenone ¶þÇâÑ©¸¯Ï©Íª

dihydrosafrole ¶þÇâ»ÆÕÁËØ

1,25-dihydroxycholecalciferol 1,25-¶þôÇάÉúËØD3

7,12-dimethylbenz(a)anthracene£»7,12-DMBA 7,12-¶þ¼×»ù±½²¢(a)Ýì

dioxin ¶þ‡fÓ¢

direct calorimetry Ö±½Ó²âÈÈ·¨

discrimination factor ²îÒìϵÊý

diterpene Ë«ÝÆ

dithion Ðó³æÁ×

diverticulosis í¬ÊÒ²¡

DNA repair synthesis test DNAÐÞ¸´ºÏ³ÉÊÔÑé

domestic animal ¼ÒÐó

dominant lethal test ÏÔÐÔÖÂËÀÊÔÑé

dopamine-¦Â-hydroxylase ¶à°Í°·-¦Â-ôÇ»¯Ã¸

dose-effect(dose-response) relationship ¼ÁÁ¿Ð§Ó¦(·´Ó¦)¹ØÏµ

drogs ·ÏÔü

dried bean curd ¶¹¸¯¸É

Drosophila melanogaster recessive lethal test ¹ûÓ¬ÒþÐÔÖÂËÀÊÔÑé

Drosophila recessive lethal assay ¹ûÓ¬ÒþÐÔÖÂËÀÊÔÑé

duodenum Ê®¶þÖ¸³¦

dwarfism °«Ð¡,ÙªÈåÖ¢

dystrophic hyperkeratosis ÓªÑø²»Á¼ÐԽǻ¯¹ý¶È

E

eating out ³öÍâÓÃÉÅ

eating patterns Òûʳϰ¹ß

Echinococcus granulosus ϸÁ£¼¬ÇòÌгæ

ECHO virus °£¿Â²¡¶¾

ecosystemic equipoise Éú̬ƽºâ

edema Ë®Ö×

Edible microorganismus ʳÓÃ΢ÉúÎï

elastin µ¯ÐÔµ°°×

elderly ÀÏÄêÈË

elementary school Сѧ

Embadomonas intestinalis ³¦Äڵγæ

emulsion È齺,Èé×ǼÁ,Èé¼Á

emulsoid È齺Ìå

energy ÈÈÄÜ

energy coefficient ÄÜÁ¿ÏµÊý

endemic arsenic poisoning µØ·½ÐÔÉéÖж¾

endemic cretinism µØ·½ÐÔ¿ËÍ¡²¡

endemic disease µØ·½²¡

endemic fluorine poisoning µØ·½ÐÔ·úÖж¾

endopeptidase ëÄÁ´ÄÚÇÐø

endosperm ÅßÈé

energy requirment ÈÈÄÜÐèÒªÁ¿

Engel's index ¶÷¸ñ¶ûÖ¸Êý

enrichment Ç¿»¯(ʳƷ)

enterogastrone ³¦ÒÖÎ¸ËØ

enterogenous cyanosis ³¦Ô­ÐÔÇà×Ï

enteroinvasive E.Coli ³¦ÇÖÏ®ÐԴ󳦸˾ú

enteropathogenic E.Coli ³¦Ö²¡ÐԴ󳦸˾ú

enterotoxigenic E.Coli ³¦²ú¶¾ÐԴ󳦸˾ú

enterotoxin ³¦¶¾ËØ

epinephrine ÉöÉÏÏÙËØ

epiphysis ËɹûÌå,¹Ç÷¿

epithollium ÉÏÆ¤

epoxide »·Ñõ»¯Îï

12,13-epoxytrichothecenes 12,13-»·Ñõµ¥¶Ëæßùϩ×廯ºÏÎï

ergocalciferol Âó½Ç¹Ç»¯´¼,άÉúËØD2

ergometrine Âó½Çмî

ergometrinine Âó½ÇÒìмî

ergot Âó½Ç

ergotamine Âó½Ç°·

ergotism Âó½ÇÖж¾

ergotoxine Âó½Ç¶¾

Erwinia Å·ÎľúÊô

erythocytes ºìϸ°û

erythroskyrin ºìÌ쾫

Escherichia °£Ï£¾úÊô

Esherichia coli ´ó³¦¸Ë¾ú

essential amino acid ±ØÐè°±»ùËá

essential fatty acid ±ØÐèÖ¬·¾Ëá

esterification õ¥»¯(×÷ÓÃ)

estimated safe and adequate intake °²È«Êʵ±µÄ½¨ÒéÉãÈëÁ¿

estrogen ´Æ¼¤ËØ

ethion ÒÒÁòÁ×

ethnic ÈËÖÖµÄ,ÈËÖÖѧµÄ

Eumycetes Õæ¾ú¸Ù

evaporated milk ÍÑ֬ţÄÌ

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