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Comparative study on the effect of magneticstirrer speed on the mass control of total acid and amino acid nitrogen in soy sauce

Author: 冷春波; 陈玉福; 李建民; 安增生; 温立红
Source: 可调磁力搅拌器转速对酱油中总酸和氨基酸态氮结果质量控制的对比研究

In this paper, through the comparative analysis of the quality control of the results of total acid and amino acid nitrogen in soy sauce by the speed of the magnetic stirrer in the experiment, the research results show that the controllability, precision and accuracy of the experiment have been significantly improved, and the quality of the test results has been controlled . The effect of promotion and use is better.

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