摘要
本文对四川泡菜腌制的因子及有关质量问题进行了探讨,并提出了提高四川泡菜质量的措施。
In the paper the affect factor and the quality of sichuan pickles are discussed in order to put forward the measure of improving it's quality.
出处
《成都大学学报(自然科学版)》
1996年第2期5-8,共4页
Journal of Chengdu University(Natural Science Edition)