fat content
A particular macrolide antibiotic
(organic chemistry) A reaction with an alkoxy group, an alkoxide or an epoxide.
the amount of fat contained in something, usually a food product.
The formation of microbranches, especially during the initiation of a crack.
全脂の乳製品を買う前に、栄養表示の脂肪含有量を確認したほうがいい。
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