摘要
分析了食醋生物性和非生物性浑浊的原因,针对其原因加强预防措施。
The reasons of biologic and unbiologic turbidity of vinegar were analyzed. It is hoped that the prevent measures should strengthened to improve it.
出处
《中国调味品》
CAS
北大核心
2009年第4期25-26,共2页
China Condiment
关键词
食醋
生物性
非生物性
浑浊
预防措施
vinegar
biologic turbidity
unbiologic turbidity
prevent measure