摘要
本文就调味品的发展趋势 ,重点论述了发酵调味品的优势、二次开发的内容及应注意的问题 ,为发酵调味品的二次开发提供参考。
Advantages of traditional condiment,task and matter in further developing were discussed in detail according to development trend of condiment.A guide to further developing in fermentive condiment was also provided.
出处
《中国调味品》
CAS
北大核心
2002年第1期3-5,9,共4页
China Condiment
