以感官指标和复水性为评分标准确定了最佳膨化工艺参数，同时对膨化猪肉皮的可溶性氮含量进行了检测。

We set up the optimum bulging process by marking sensing guidelines and absorbing water ability. Meanwhile, we have detected the dissolving nitrogen in the bulged hog skin.

youdao

以感官指标和复水性为评分标准确定了最佳膨化工艺参数，同时对膨化猪肉皮的可溶性氮含量进行了检测。

We set up the optimum bulging process by marking sensing guidelines and absorbing water ability. Meanwhile, we have detected the dissolving nitrogen in the bulged hog skin.

youdao