该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。

This article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production.

youdao

介绍了钠化焙烧、无盐氧化焙烧、酸(碱)浸石煤等提钒的工艺及其演变过程。

Extraction technology of vanadium from the sodium roasting, the non-salt oxidizing roasting, the stone coal soaking by acid (alkali) and its evolvement process were introduced.

youdao