Determination of sorbic acid and benzoic acid in capsicum paste with fragrance by gas chromatography;
气相色谱法测定香辣酱中防腐剂的含量
The technique production of the capsicum paste with fragrance was studied.
研究了香辣酱的生产工艺,确定了本实验范围内的最佳原料配比及实验室加工香辣酱的工艺参数。
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