The relationship of stability with the percentage of water added in oil (PWA), the percentage of emulphor added in oil (PEA) and the agitating degree is researched.
乳
的增加和搅拌程度的增大均有利于稳定性提高。
The relationship of stability with the percentage of water added in oil (PWA), the percentage of emulphor added in oil (PEA) and the agitating degree is researched.
乳的增加和搅拌程度的增大均有利于稳定性提高。
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