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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/28446

    標題: 醬油成分與售價相關性之探討
    Studies on the correlationshi p between the composition and the Price of Soy Sauces
    作者: 葉東柏
    貢獻者: 私立嘉南藥學專科學校保健藥學科
    日期: 1975
    上傳時間: 2014-12-26 11:50:39 (UTC+8)
    摘要: 茲就數種市售醬油及兩組對照組做一般成份分析,包括總氮(Totol nitrogen),胺基態氮(Amino nitrogen),氨態氮(Ammonia nitrogen),鹽度(Salt content),總酸(Totol acid)及pH值,發現不同廠牌間各項成份有明顯差異,總氮在2.109~0.548g/dl,胺基態氮0.578~0.151g/dl,氨態氮0.109~0.024g/dl,總酸在2.716~0.640g/dl,鹽度在24.22~10.97,pH值在4.40~5.10之間。最後就成分與售價加以討論。
    關聯: 嘉南學報, n.1 pp.30-34
    Appears in Collections:[藥學系(所)] 期刊論文
    [嘉南學報] 1期 (1975)

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