Objective: The study is designed to find the source of measurement uncertainty to be evaluated in exported seasoning powder.
目的：寻找出口调味粉中菌落总数测量不确定的来源并进行评定。
2
Starch and yeast powder are the best carbon source and nitrogen source through studies on fermentation culture medium.
对发酵培养基进行了研究，淀粉、酵母粉是阿维菌素发酵的最合适碳源物质和氮源物质；
3
Mssbauer measurements have been carried out for pure iron powder samples, the whose surface was implanted with nitrogen ions by plasma source ion implantation techniques.