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xuan hao jiang you mei wei can zhuo
Author(s): 
Pages: 44-45
Year: Issue:  4
Journal: Health World

Abstract: 国家质检总局组织对酱油产品质量的抽查中发现的主要质量问题:●氨基酸态氮含量不合格氨基酸态氮是表明酿造酱油中大豆蛋白水解率高低的特征性指标,氨基酸态氮含量越高,酱油的质量越好,鲜味越浓。
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