题目内容

食品增味剂谷氨酸钠是鲜度的标准,下列对于谷氨酸钠的描述正确的是( )

A. 属于氨基酸类增味剂
B. 属于核苷酸类增味剂
C. 呈味能力与电离度有关。pH值为6~7时,谷氨酸钠全部电离,鲜味最高
D. 与食盐共用会降低其呈味能力
E. 与核苷酸类增味剂混合使用,其呈味能力增强

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5-呈味核苷酸二钠是指()和()化合物,两者混合的比例为( ),能呈现出动植物鲜味融合一体的所形成的一种较为完全的增味剂。

A. 5-鸟苷酸二钠(GMP)
B. 1:1
C. 5-肌苷酸二钠(IMP)
D. 1:2

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A. 为固定或者变更商品价格而达成协议
B. 为提高中小经营者经营效率、增强中小经营者经营竞争力而达成协议
C. 为限制购买新技术、新设备或者限制开发新技术、新产品而达成协议
D. 为改进技术、研究开发新产品而达成协议

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