摘要
从原理上分析钙离子在啤酒生产中的主要作用 ,阐述其重要性。利用粗蛋白分解液 ,采用络合滴定准确。
The major effects of calcium ion in the brewing of beer were analysed on the principle.The importance of calcium ion was expounded.The content of calcium ion was accurately and quickly determined with coarse protein decomposition liquid by complexing titration.
出处
《酿酒科技》
2000年第4期61-63,共3页
Liquor-Making Science & Technology
