Mathamatical model of nitrite content in the pickled potherb mustard
The effect of some factors including fermentation method, the content of salt and the species on the content of nitrite during the process of pickling of potherb mustard was investigated by using the L<sub>4</sub> (2<sup>3</sup>) orthogonal experiment. Two mathematical models...
| Published in: | 浙江大学学报. 农业与生命科学版 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2004-09-01
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| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/1008-9209.2004.05.0515 |