通过探讨赖氨酸对面粉粉质、面包焙烤品质以及面包贮存过程中老化程度的影响，研究了赖氨酸作为面包添加剂的可行性。

In this paper the feasibility of adding lysine as a food additive has been discussed by probing into its influences on flour quality, baking quality and aging of bread during storage.

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本文介绍了涂料染色、印花低温快速焙固催化剂ats的合成工艺，并对其应用性能作了探讨。

The author introduces the synthetic process of low-temperature rapid curing catalyst ATS for pigment dyeing and printing, and discusses about its performances.

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采购：蔬菜罐头，焙烤食品用添加剂，食品包装机械。

Buy: Canned vegetables, Food additives (for bakery), Food machinery for packaging.

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