| ²é¿´: 534 | »Ø¸´: 1 | ||
| ±¾Ìû²úÉú 1 ¸ö ·ÒëEPI £¬µã»÷ÕâÀï½øÐв鿴 | ||
naclonlyľ³æ (СÓÐÃûÆø)
|
[ÇóÖú]
Çó·Ò룬һ¹²5¾äÖÐÎÄ£¬ÆÚÍû¸ßÊÖ°ïæ£¡
|
|
|
1.ÓÉÓÚÆ¡¾Æ·çζÎïÖÊ×é·ÖµÄ¸´ÔÓÐÔ,¶ÔÆ¡¾Æ·çζµÄÎïÖÊ»ù´¡Ñо¿ÏÔµÃÔ½À´Ô½À§ÄÑ,ͨ¹ý¸ö±ðµÄÓÐЧ³É·Ö»òÖ¸±êÐԳɷֵķÖÎöÓë¿ØÖÆ,ºÜÄÑÈ·ÇÐÆÀ¼ÛÆ¡¾ÆÓë¸Ã²¿·Ö³É·ÖµÄÖ±½ÓÏà¹ØÐÔ. 2.ΪÁË̽Ë÷Æ¡¾Æ·çÎ¶ÌØÕ÷ÓëÎïÖʵÄÏà¹ØÐÔ,ÒÔ¼°ÆÀ¼Û²»Í¬Æ·ÅÆ¡¢²»Í¬¾Æ¶ÈºÍÔÂóÖŨ¶ÈµÄÆ¡¾ÆÌرðÊÇÆ¡¾ÆÄÚÔÚÎïÖʵľùÒ»ÐÔ£¬¼´·çζµÄÒ»ÖÂÐÔ,ÒÔ±ã¸üºÃµØ¿ØÖÆÆ¡¾ÆµÄÖÊÁ¿¡£ 3.½üÊ®ÓàÄêÀ´,Ö¸ÎÆÍ¼Æ×·ÖÎö¼¼ÊõÓ¦ÓÃÓÚÖÐÒ©ºÍÌìȻҩÎïÖÊÁ¿¿ØÖÆÑо¿ÔÚ¹úÄÚÍâÒѵõ½ºÜºÃ¿ªÕ¹,²¢³ÉΪһÖÖеÄÍ»ÆÆ¿ÚºÍ·¢Õ¹Ç÷ÊÆ. 4.ÖÐÒ©Ö¸ÎÆÍ¼Æ×ÊÇÒ»ÖÖ×ۺϵġ¢ºê¹ÛµÄºÍ¿ÉÁ¿»¯µÄÕûÌåÆÀ¼ÛÊÖ¶Î,ĿǰÒѱ»Öйú¹ú¼ÒÒ©µäίԱ»á²ÉÓÃ,ÓÃÓÚÕûÌ塢ģºýÆÀ¼ÛÖÐÒ©²»Í¬À´Ô´¡¢²»Í¬Åú´ÎÖ®¼äµÄÎïÖʳɷÖȺµÄ¹¹³ÉµÄÒ»ÖÂÐÔÇé¿ö,ÕâÖÖÒ»ÖÂÐÔµÄ¿Í¹ÛÆÀ¼ÛÖ¸±êÓÉÏàËÆ¶ÈÀ´½øÐбí´ï. 5ΪÁ˱ãÓÚÆ¡¾ÆÖ¸ÎÆÍ¼Æ×¼¼ÊõµÄÍÆ¹ãºÍʵʩ,±¾ÎÄÑо¿Ò»ÖÖÏàËÆÏµÍ³ÀíÂÛµÄÑо¿Æ¡¾Æ·çÎ¶Ö¸ÎÆÍ¼Æ×µÄϵͳ»¯Ñ§¼ÆÁ¿Ñ§·ÖÎö·½·¨£¬Í¨¹ýMicrosoft ExcelÀ´½øÐÐÏàËÆ¶È¼ÆËãµÄ¼ò±ãÒ×Ðеķ½·¨,¿ÉÒÔͬʱµÃµ½Ä¿Ç°±È½ÏͨÐеĸ÷ÖÖÏàËÆ¶È¼ÆËã·½·¨µÄ½á¹û,ÒÔ±ãÓڱȽϡ£ |
» ²ÂÄãϲ»¶
µçÆø×¨Ë¶320Çóµ÷¼Á
ÒѾÓÐ5È˻ظ´
Ò»Ö¾Ô¸Î÷±±¹¤Òµ´óѧ289 085602
ÒѾÓÐ33È˻ظ´
Ò»Ö¾Ô¸¹þ¹¤´ó 085600 277 12²Ä¿Æ»ùÇóµ÷¼Á
ÒѾÓÐ24È˻ظ´
268·Ö085602»¯Ñ§¹¤³Ìµ÷¼Á
ÒѾÓÐ28È˻ظ´
»¯Ñ§¹¤³Ìµ÷¼Á289
ÒѾÓÐ50È˻ظ´
Çóµ÷¼Á£¬262»úеר˶
ÒѾÓÐ8È˻ظ´
305Çóµ÷¼Á
ÒѾÓÐ6È˻ظ´
327Çóµ÷¼Á
ÒѾÓÐ5È˻ظ´
347Çóµ÷¼Á
ÒѾÓÐ4È˻ظ´
272·Ö²ÄÁÏ×ÓÇóµ÷¼Á
ÒѾÓÐ47È˻ظ´
menghua-Ñþ
Òø³æ (СÓÐÃûÆø)
- ·ÒëEPI: 9
- Ó¦Öú: 1 (Ó×¶ùÔ°)
- ½ð±Ò: 338.7
- ºì»¨: 1
- Ìû×Ó: 134
- ÔÚÏß: 39.1Сʱ
- ³æºÅ: 1923339
- ×¢²á: 2012-08-03
- ÐÔ±ð: MM
- רҵ: Á÷ÌåÁ¦Ñ§
¡¾´ð°¸¡¿Ó¦Öú»ØÌû
¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï ¡ï
naclonly: ½ð±Ò+20, ·ÒëEPI+1, ¡ï¡ï¡ïºÜÓаïÖú 2012-08-08 15:06:30
naclonly: ½ð±Ò+20, ·ÒëEPI+1, ¡ï¡ï¡ïºÜÓаïÖú 2012-08-08 15:06:30
|
1 Due to the complexity of beer flavor components, basic research on beer flavor substance becomes more and more difficult. It is difficult to evaluate exactly the direct correlation of beer and the components through the analysis and control of the individual effective ingredients or components of indicators. 2 In order to explore the relationship between the beer flavor characteristics and substance, and evaluation of different brands, different alcoholicity and original wort concentration beer especially the intrinsic material uniformity of beer, namely flavor consistency, in order to control the quality of beer better. 3 Over the past more than 10 years, fingerprint analysis technology applied to quality control of traditional Chinese medicine and natural medicine research has been carried out very good at home and abroad, and became a new kind of breakthrough and development trend. 4 Fingerprint of traditional Chinese medicine is a comprehensive, macroscopical and quantifiable evaluation means.It has been adopted by theChinese pharmacopoeia commission, for the overall fuzzy evaluation of traditional Chinese medicine for different sources, between different batches of material composition of the Group constitute a conformance conditions, this consistent objective evaluation is carried out by the similarity to express¡£ 5 In order to facilitate the promotion and implementation of Fingerprint Technology of beer, this article studies a kind of similarity system theory research on beer flavor fingerprint system chemometric analysis method. You can also get the current results of the various similarity calculation method to facilitate comparison using the Microsoft Excel to a simplified method for calculation of similarity. Ï£ÍûÄÜÓÐËù°ïÖú |

2Â¥2012-08-08 13:58:22













»Ø¸´´ËÂ¥