摘要
利用氧弹热量计对3种(砂仁、孜然、八角)常见的调味品进行热值测定,然后对这三种调味品进行质量的综合评价。
An oxygen calorimeter was used to determine calorific values of three kinds of common condiments(sankeri,cumin and anise)in Guangxi and then the quality of them was evaluated comprehensively.
作者
朱茂华
周利兵
曾凡芝
Zhu Maohua;Zhou Libing;Zeng Fanzhi(Guangxi Science&Technology Normal University,Guangxi,546199)
出处
《当代化工研究》
2020年第20期148-149,共2页
Modern Chemical Research
关键词
调味品
热值
氧弹热量计
质量评价
condiment
calorific value
oxygen bomb calorimeter
quality evaluation
