This article discusses effects of different package materials on free amino acids nitrogen, salt, free fatty acids, and soluble solid content without salt during the sufu production.

• 摘要该文研究了腐乳生产过程中，采用不同包装材料，对其游离氨基酸态氮、食盐、总酸、游离脂肪酸和可溶性无盐固形物含量的影响。