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Titlebook: R?tsel der Kochkunst; Naturwissenschaftlic Hervé This-Benckhard Book 1996 Springer-Verlag Berlin Heidelberg 1996 Gastronomie.Kochen.Küche.L

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11#
發(fā)表于 2025-3-23 09:55:01 | 只看該作者
Hervé This-Benckhardzer (1989) argued, “there is only one force that can effect a change, and that is the same force that helped institutionalize null hypothesis testing as the . for publication, namely, the editors of the major journals” (p. 315). Glantz (1980) agreed, noting that “The journals are the major force for
12#
發(fā)表于 2025-3-23 16:00:41 | 只看該作者
Hervé This-Benckhardzer (1989) argued, “there is only one force that can effect a change, and that is the same force that helped institutionalize null hypothesis testing as the . for publication, namely, the editors of the major journals” (p. 315). Glantz (1980) agreed, noting that “The journals are the major force for
13#
發(fā)表于 2025-3-23 19:13:35 | 只看該作者
Hervé This-Benckhardzer (1989) argued, “there is only one force that can effect a change, and that is the same force that helped institutionalize null hypothesis testing as the . for publication, namely, the editors of the major journals” (p. 315). Glantz (1980) agreed, noting that “The journals are the major force for
14#
發(fā)表于 2025-3-23 23:18:07 | 只看該作者
Hervé This-Benckhardzer (1989) argued, “there is only one force that can effect a change, and that is the same force that helped institutionalize null hypothesis testing as the . for publication, namely, the editors of the major journals” (p. 315). Glantz (1980) agreed, noting that “The journals are the major force for
15#
發(fā)表于 2025-3-24 05:33:31 | 只看該作者
16#
發(fā)表于 2025-3-24 08:03:49 | 只看該作者
17#
發(fā)表于 2025-3-24 12:15:38 | 只看該作者
Hervé This-Benckhardzer (1989) argued, “there is only one force that can effect a change, and that is the same force that helped institutionalize null hypothesis testing as the . for publication, namely, the editors of the major journals” (p. 315). Glantz (1980) agreed, noting that “The journals are the major force for
18#
發(fā)表于 2025-3-24 17:31:25 | 只看該作者
Hervé This-Benckhard online courses. College administrators have expressed strong support for online education, signaling that the current online expansion will likely continue. While the supply and demand for online higher education is rapidly expanding, questions remain regarding its potential impact on increasing ac
19#
發(fā)表于 2025-3-24 21:37:39 | 只看該作者
Book 1996ayonnaise kann man mit einem Eigelb machen?.Für neugierige Feinschmecker und wi?begierige K?che und K?chinnen entr?tselt Hervé This-Benckhard, was hinter den bew?hrten Küchenregeln steckt. Denn was im Kochtopf passiert, sind physikalische Prozesse und chemische Reaktionen, die sich wissenschaftlich
20#
發(fā)表于 2025-3-24 23:55:41 | 只看該作者
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