amino nitrogen content

The amino nitrogen content of products finally raise by 22.5%, and the hardness of products has been reduced by 37.1%.

大豆经此处理后生产的腊八豆与空白处理相比，氨基态氮的含量提高22.5%，产品的硬度降低37.1%。

With concentration of brine increasing, content of sodium chloride in fish-muscle notably increased and content of soluble protein and amino nitrogen in pickling solution significantly decreased.

随着盐水浓度的提高，鱼肉中氯化钠含量显著上升，盐卤中可溶蛋白和氨基态氮含量明显降低。

This article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production.

该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。