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行业应用 | 离子色谱在食品检测中的应用(一)

GB2760-2011规定了多聚磷酸盐在食品中的使用范围和使用量,其中预制水产品中多聚磷酸盐(以磷酸根计)的使用限量为1.0g/kg。国外针对食品中多聚磷酸盐的使用也有明确的规定,其中欧盟要求水产品中多聚磷酸盐的含量不得超过0.5g/kg。

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四川泡椒对鲢鱼鱼糜凝胶风味特性的影响-日本Insent电子舌

本研究以HS-SPME-GC-MS联用结合主成分分析(principal component analysis,PCA)对未添加泡椒和添加泡椒鱼糜凝胶的挥发性风味化合物进行鉴定分析,并结合电子舌对其滋味整体评判,为生产风味优良的泡椒鱼糜制品及改进生产工艺提供理论依据。

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日本INSENT味觉分析系统(电子舌)

日本INSENT味觉分析系统(电子舌)

型号:TS-5000Z
1共1页2条记录

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