盐酸、硫酸、硝酸、乙酸、草酸等都能形成三聚氰胺盐。
Hydrochloric acid, sulfuric acid, nitric acid, acetic acid, oxalic acid, and so be able to form a melamine salt.
研究几种盐单因次对鸡胸肉的保水性能的影响，并在此基础上进行正交试验，找出了影响显著的因素是柠檬酸钠和三聚磷酸钠。
This paper studied on improving the capability of holding water of chicken breast meat, single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐单因次对鸡胸肉的保水性能的影响，并在此基础上进行正交试验，找出了影响显著的因素是柠檬酸钠和三聚磷酸钠。
This paper studied on improving the capability of holding water of chicken breast meat, single use of several kinds of phosphates and potassium chloride has been researched.
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