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正交试验法优化低钠汤料的复合盐配方.

Authors :
陈卫云
李凡
张岩
郭辉
曾玉洁
Source :
China Condiment; Nov2024, Vol. 49 Issue 11, p144-151, 8p
Publication Year :
2024

Abstract

<i>Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10009973
Volume :
49
Issue :
11
Database :
Complementary Index
Journal :
China Condiment
Publication Type :
Academic Journal
Accession number :
180838666
Full Text :
https://doi.org/10.3969/j.issn.1000-9973.2024.11.024