The differences between domestic and foreign sulfited fish oil in appearance, constituent and fatliquoring properties were inspected through chemical analysis and fatliquoring experiment.
通过化学分析和皮革加脂实验 ,考察了进口和国产亚硫酸化鱼油在产品的外观状态、组分构成及加脂性能等方面的差异 ,分析了产生这些差距的基本原因 ,并从理论上提出了相应的解决措施 ,对国产亚硫酸化鱼油质量的改进与提高具有一定的指导意