摘要
介绍了三伏虾油的生产工艺、酿造方法及其原理,并介绍了产品的感官、理化指标及卫生标准。
This article introduces the producing technology, the making principles and the making method of Sanfu shrimp sauce. Besides that, Sanfu shrimp sauce's sensory norm and its health standards are also discussed.
出处
《江苏调味副食品》
2004年第5期21-22,共2页
Jiangsu Condiment and Subsidiary Food