摘要
主要目的是重新认识淀粉测定中的操作要点,并结合实践经验加以改进和完善,提高化验结果的准确度,更好地指导和监督生产。
The focus of this study was to reassess the operational guideline for determination of starch in foodstuff and tried to develop a more precise method so to better modify ,and supervise the production procedure of sausages.
出处
《肉类工业》
2006年第5期15-16,共2页
Meat Industry
关键词
淀粉测定
操作要点
改进
determination of starch the key operational points improvement
