醬油成分與售價相關性之探討

CNU IR > Chna Nan Annual Bulletin > Vol.1 (1975) > Item 310902800/28446

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Title:	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
Authors:	葉東柏
Contributors:	私立嘉南藥學專科學校保健藥學科
Date:	1975
Issue Date:	2014-12-26 11:50:39 (UTC+8)
Abstract:	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。
Relation:	嘉南學報, n.1 pp.30-34
Appears in Collections:	[Dept. of Pharmacy] Periodical Articles [Chna Nan Annual Bulletin] Vol.1 (1975)

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