摘要
回顾了新中国成立后我国食醋工业科技进步的发展史 ,分析了我国现食醋生产的工艺种类、生产水平、产量和消费水平。展望食醋酿造业 ,认为应充分应用生物工程这一现代科学技术 ,改变生产工艺 ;逐步完善自吸式深层发酵法制醋 ;开发新品种 。
Looking back on the history of vinegar industry development. Analysing the technology varieties,production level,output and consume level. Look forward to the vinegar brewing industry,think that should apply biological engineering technology to prove technology process,perfect deep layer fermented vinegar step by step,exploit new breeds,keep partly traditional technology vinegar.
出处
《中国调味品》
CAS
北大核心
2001年第2期3-6,共4页
China Condiment
