Objective to study the evaluation method of quality control of calcium analysis among health food efficacy component testing laboratories.
目的研究保健食品功效成分检测实验室的钙分析质量控制的评价方法。
He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering.
从关键得出食品科学的领域，他包括超过50个解决的问题，即食品微生物学，食品化学，感觉评估，统计质量控制和食品工程。
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