It was necessary to establish Enterprise Pit Mud Quality Standards due to the great difference in main physiochemical indexes in pit mud among different liquor-making enterprises. 由于不同酿酒企业间窖泥主要理化指标存在较大差异，需要建立企业窖泥质量标准。
The influences of microwave-heating on the physicochemical indexes and fatty acid compositions of palm stearin were studied. 摘要研究了微波熔样对棕榈硬脂理化指标和脂肪酸成分的影响。
