摘要
把新旧固态发酵食醋工艺及操作情况进行了比较,分析了两者之间的特点,并指出了提高固态酿造食醋出品率的方法。
This paper compare the new solid fermentation with the old solid fermentation in solid fermentation and operating condition,analying different character of the two.At the same time,and point out the ways which are making vinegar of production rate.
出处
《中国调味品》
CAS
北大核心
2004年第11期33-34,32,共3页
China Condiment
关键词
固态发酵
生产工艺
成熟深度
出品率
solid state fermention
process
grown-up deepness
production rate
