摘要
文章针对酱油企业生产种曲的实际情况,提出了种曲生产中容易出现的问题,阐述了产生的原因,提出了解决的方法。
In this paper , it has proposed the usual problems in the production of koji for the actual situation of the production of koji in the soy sauce company. It has carried on the full proof to the causes and proposed the improvement measures.
出处
《中国调味品》
CAS
北大核心
2009年第8期85-86,90,共3页
China Condiment
关键词
干燥
原菌
培养
草木灰
dry
indigenous bacteria
cultivation
plant ashes