The hydrolysis characteristics of the high-temperature soybean meal hydrolyzed with protamex protease was studied systematically, by using single factor experiment and orthogonal experiment method.
以高温变性豆粕为原料，采用单因素和正交实验方法，对高温变性豆粕在复合蛋白酶作用下的水解特性进行深入研究。
Using ponkan juice as material, ponkan fruit vinegar was developed by liquid fermentation, and the technology parameters were optimized by single factor test and orthogonal experiment.
以椪柑果汁为原料，采用液态发酵法制取椪柑果醋，通过单因素试验和正交试验，探讨椪柑果醋生产工艺条件。
This article points out a method for the selection of polarographic base solution using orthogonal design experiment, when single factor changes.
本文提出了在单因素变化实验基础上，以正交设计实验确定极谱最佳底液体系的方法。
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