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味精生产中工艺计算的几个问题
付文阁
2001
Source Publication发酵科技通讯
Issue02Pages:24+23
Abstract<正> 工艺计算是味精生产中随时统计和计算工艺过程中各个环节的生产技术指标,分析过程合理性的重要手段,虽然在这方面已有较多现成的计算方法和程序,但在实际计算
Keyword营养成分含量:4457 味精生产:4315 工艺计算:3966 计算方法:3757 前发酵液:3365 灭菌过程:2180 重要手段:2086 实际计算:1948 生产技术指标:1935 转化率:1917
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/7172
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
付文阁. 味精生产中工艺计算的几个问题[J]. 发酵科技通讯,2001(02):24+23.
APA 付文阁.(2001).味精生产中工艺计算的几个问题.发酵科技通讯(02),24+23.
MLA 付文阁."味精生产中工艺计算的几个问题".发酵科技通讯 .02(2001):24+23.
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