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【多选题】
The field of molecular gastronomy
2.Herve This and Nicholas Kurti
3.Many restaurants are offering low-carb options
4.A perfectly made soufflé
5.The rise in obesity
6.Changes in the labeling of food products
7.The smell and texture of a food
A.
as a result of the recent dieting trend.
B.
have resulted in better food purchasing decisions.
C.
is the result of chemical and physical reactions.
D.
arose from interest in how cooking worked.
E.
contribute to its taste.
F.
are responsible for the term "molecular gastronomy."
G.
stems from changes in diet as well as exercise.
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举一反三
【单选题】Prior to each voyage the master of every ship shall ensure that the intended route from the port of departure to（）is planned using adequate and appropriate charts and other nautical publications neces...
A.
the first port of call
B.
any port of call
C.
the last port of call
D.
the destination
【简答题】薄板共振吸声结构的吸声频段主要是 （低、中、高）频。