Different food gum's application effects in ham were studied by orthogonal test and complex gum's application effects in ham were studied by simplex-lattice method.
采用正交试验研究不同食用胶在西式火腿的应用效果，同时采用单纯形格子试验研究复配胶在西式火腿的应用效果。
The modern knead-salting technique of dry-cured ham was studied by orthogonal test, in test factors salt dosage, salting time and salting method.
通过干腌火腿现代滚揉腌制成套技术装备进行滚揉腌制工艺正交试验，研究用盐量、腌制时间、上盐次数等试验因素对腌制效果的影响。
The modern knead-salting technique of dry-cured ham was studied by orthogonal test, in test factors salt dosage, salting time and salting method.
通过干腌火腿现代滚揉腌制成套技术装备进行滚揉腌制工艺正交试验，研究用盐量、腌制时间、上盐次数等试验因素对腌制效果的影响。
应用推荐