摘要
介绍了传统浙江玫瑰醋的生产工艺和发酵过程中一些主要理化指标的变化规律,并提出了改进浙江玫瑰醋传统生产工艺的几个建议。
The traditional technology of the Zhejiang rose vinegar and change rules of some major physics and chemistry index was introduced in this paper, and several suggestions on improving the traditional technology of the Zhejiang rose vinegar was put forward.
出处
《中国调味品》
CAS
北大核心
2008年第1期68-71,共4页
China Condiment
基金
浙江省科技厅项目2006C32013
关键词
玫瑰醋
传统工艺
改进
rose vinegar
traditional technology
technology improvement
