On the basis of the refraction principle of soluble solid, the content of the soluble saltless solid in soy sauce was determined by refractometry.

基于可溶性固形物的折射原理亚洲综合小说图片，用折光計法測定醬油中可溶性無鹽固形物的含量久久综合色色，取得了與重量法基本一致的結(jié)果。

Table salt is generally considered as the cause of this disease so many doctors advise low-salt diet. They advocate saltless cooking taking away salt from the table and refusing bacon fried potato chips as well as other high-salt food.

一般認(rèn)為97理论理论午夜免费，食鹽是這種病的病因黄色毛片免费看永久一，于是許多醫(yī)生建議低鹽飲食，他們提倡無鹽烹調(diào)美女视频黄是免费的，把鹽從餐桌上拿開日本人人操人人射高清DVD播放，并且不吃熏肉、油炸馬鈴薯片和其他高鹽食品黄色视频精品在线。

A pCEC instrument to study the separation behavior of solutes on 320μm CEC column was established, and the separation of neutral solutes with low concentration organic salt as the mobile phase was realized. Furthermore, nine compounds with similar structure were separated in a saltless system.

采用搭建的加壓毛細(xì)管電色譜儀探討了溶質(zhì)在320μm內(nèi)徑毛細(xì)管柱上的分離行為亚洲欧美中文字幕你懂的，并且在低濃度的有機(jī)鹽溶液作流動相條件下實現(xiàn)了中性溶質(zhì)的分離。

A pCEC instrument to study the separation behavior of solutes on 320 um CEC column was established, and the separation of neutral solutes with low concentration organic salt as the mobile phase was realized. Furthermore, nine compounds with similar structure were separated in a saltless system.

采用搭建的加壓毛細(xì)管電色譜儀探討了溶質(zhì)在320 μm內(nèi)徑毛細(xì)管柱上的分離行為玖玖玖玖久久玖玖玖玖玖玖爱，并且在低濃度的有機(jī)鹽溶液作流動相條件下實現(xiàn)了中性溶質(zhì)的分離日韩精品专区一区二区。

The experimental result showed that the optimum saltless fermentation conditions for Aspergillus oryzae were as follow:Fermentation temperature 60℃,fermentation time 36～42 h,the fermented soybean of higher amount NH2-N,good perfume and integrated shape was obtained.

試驗結(jié)果表明：米曲霉無鹽發(fā)酵適宜溫度60℃，發(fā)酵時間36～42hAV大全在线观看，發(fā)酵的大豆氨基氮含量高黄色片看看一区二区，香味好，豆粒完整四虎在线永久免费视频网站；用納豆芽孢桿菌進(jìn)行二次發(fā)酵最佳條件為：發(fā)酵溫度36℃欧美精品日韩精品l视频，接種量1%，發(fā)酵時間30h精品自拍一区。

saltless：無鹽的

saltish 微咸的 | saltless 無鹽的 | saltpeter 硝石

saltless：無鹽的;無咸味的

saltish 微咸的 | saltless 無鹽的;無咸味的 | saltlike 鹽狀的