原代培养的滋养层细胞存在产率低、杂细胞污染等方面的缺憾,而滋养层细胞又在细胞特性上发生了变化。
In Jinniu hotel study had followed Sichuan master state-lev el judges Shi Zhengliang learning, Improve myself in the production of Sichuan dishes and understand the basic product ion of Cantonese.在金牛宾馆的学习中曾跟随川菜大师国家级评委史正良学习, 使自己 在制作川菜菜品上有所提高并且了解粤菜的基本制作。
Controlling the water content could decrease the content of sodium ion and raise the melting point and improve the whiteness of the product.控制反应水量,可达到降低产品中钠离子含量、提高产品熔点和产品白度的作用。